BASIC PRINCIPLES of 
DOMESTIC SCIENCE 



ilLLA FRICH. A. B. 



INDUSTRIAL BOOK & EQUIPMENT XO. 




Class. 



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CrOFSERIGHT DEFOSm 



BASIC 



PRINCIPLES 

of 

DOMESTIC 
SCIENCE 



INCLUDING SEVENTY- 
TWO ILLUSTRATED 
LESSONS PREPARED 
FOR USE IN 
THE MINNEAPOLIS 
PUBLIC SCHOOLS 



LILLA FRICH,A.B. 

Supervisor Domestic Science 
Minneapolis Public Schools 



AUTHOR 

COOKING, BOOK ONE 
COOKING, BOOK TWO 



IN COLLABORATION WITH 

MUNCIK NORMAL IXSTITUTlf 



Copyright, 1908 
Copyright, Revised Edition, 1012 
Revised Edition, 1913 
Revised Edition, 1916 

by 
LILLA FRICH 



Published and Furnished by 

Industrial Book & Equipment Co. 

Indianapolis, Ind. 






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BASIC PRINCIPLES OF DOMESTIC SCIENCE 

. CONTENT 

First Semester. 



Lessons A. Theory, 



Lessons B. Practice. 



Uniform, Directions for 
Danger of Dust and Dirt. 

Its Removal. 
Washing of Dishes. 
Study of Water. Its Uses. 



Rules for 



5. Water as a Sterilizing Medium. 

6. Water as a Cleaning Agent: Ex., 

Care of Refrigerator. 

7. Water as a Cleaning Agent^ — Cont. 

Care of Utensils. 

8. Water as a Means of Carrying Away 

Waste Matter: Plumbing. 

9. Study of Air in Its Relation to Life. 

10. Study of Air in Its Relation to Fire. 

11. Study of Air in Its Relation to Fire- 

Cont. Stoves. 

12. Hovsr to Build a Fire. 

13. Air in Its Relation to Cookery. 

14. Air in Its Relation to Cookery. 

15. Food in Its Relation to the Body. 

16. Classification of Food. 

17. Laying the Table. 

18. Laying the Dinner and Luncheon Table. 



10. 
11. 

12. 
13. 
14. 
15. 
16. 
17. 
18. 



Sanitary Housekeeping. Rules. 
Dusting and Sweeping of Kitchen and 

Its Furnishings. 
Rules for Measuring. 
Water as a Cooking Medium: Ex., 

Boiling of Vegetables. 
Canning of Vegetables. 
Preparation of Foods 

Large Percentage of 

Vegetables. 
Uses for Stale Bread. Milk Toast. 



Containing a 
Water: Ex., 



Uses for Stale Bread — Continued. Hot 
Meat Sandwich. 

Uses for Stale Bread — Continued. Ger- 
man Toast. 

Plain Soups. 

Cream Soups. 

Scalloped Dishes — Baking. 

Omelettes, Popovers, Cream Puffs, etc. 

Fruit MTiips. 

Tapioca Pudding, 

Salads. 

Breakfast Table. 

Luncheon Menus. 



Second Semester. 



19. Study of Carbohydrates. Heat and 

Energy Producers. 

20. Carbohydrates, Study of — Cereals. 

21. Carbohydrates, Study of — Rice 

22. Carbohydrates, Study of — Sugar. 

23. Carbohydrates, Study of — ^Wheat 

24. Flour Mixtures 

25. Study of Baking Powder and Its 

Action. 

26. Study of Corn 

27. Approximate Measure of 1 pound. 
Time Table for Baking Batters and 

Doughs. 

28. Rules for Cake Making. 

29. Comparative Cost of Foods. Trigredi- . 

ents Used in Batters and Doughs. 

30. StudY of Yeast and Its Action. 



19. Rules for Cooking Potatoes, 

20. Rules for Cooking Cereals. 

21. Rules for Cooking Rice. 

22. Rules for Making Candy. 

23. Rules for Preparing Macaroni. 

24. Rules for Making Griddle Cakes, Pour 

Batter.' 

25. Muffins, Drop Batter. 

26. Corn Cake, Drop Batter. 

27. Gingerbread, Drop Batter. 



28. Cakes, Drop Batter. 

29. Baking Powder Biscuit Mixtures — 

Soft Dough. 

30. Short-Cake Mixtures. 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



Lessons A, Theory. 

31. General Directions for Making Bread 

That Requires No Kneading. 

32. Study of Sandwiches. 

33. Test Questions. 



Lessons B. Practice. 

31. Bread-Making. 

32. Sandwiches. 

33. Practice Test. Simple Breakfast. 



Third Semester. 



34. Acid and Salt Supplying Foods. 

35. Proteids, Tissue Builders, Study of — 

Eggs. 

36. Proteids, Tissue Builders, Study of — 

Eggs — Continued. 

37. Proteids, Tissue Builders, Study of — 

Milk. 

38. Proteids, Tissue Builders, Study of — 

Cheese. 

39. Freezing — General Directions. 

40. Proteids, Tissue Builders — Meat. 

41. Proteids, Tissue Builders — Methods of 

Cooking Meat. 

42. Proteids, Tissues Builders — Methods of 

Cooking Meat. 

43. Drawing of Beef Creature. 

44. Beef. 

45. Proteids, Tissue Builders — Poultry. 

46. Frying— General Directions. 

47. Table Showing Composition of Meat. 

Time Table for Boiling Meat and 
Fish. 

48. Proteids, Tissue Builders — Fish. 

49. Table 1. Composition of Fish, Mol- 

luskSj Crustaceans, etc. 

50. Table 1. Composition of Fish, Mol- 

lusks, etc. — Continued. 

51. Study of Shell Fish. 

52. Proteid Sparers — Gelatine. A Proteid 

Sparer. 

53. Blank Page. 

54. Test Questions. 



34. Canned Fruits. 

35. Cooked Eggs. 

36. Baked Custards. 

37. Pasteurized Milk. 

38. Cheese Dishes. 

39. Frozen Milk and Cream Mixtures, Ice 

Cream. 

40. Meat Loaf Mixtures. 

41. General Directions for Stewing. 

42. Broiling. 

43. Proteids, Tissue Builders — Methods of 

Cooking Meat. 

44. Proteids, Tissue Builders — Methods of 

Cooking Meat — Roasting. 

45. Roast Chicken. 

46. Frying — Croquettes. 

47. Meat Sauces — General Directions. 



48. Different Ways of Preparing Fish. 

49. Fish Sauces. 

50. Different Ways of Preparing Fish. 

Fish Balls — Salmon Loaf. 

51. Oysters. 

52. Gelatine Desserts. 

53. Gelatine Desserts — Continued. 

54. Practice Test — Simple Dinner. 



Fourth Semester. 



55. Heat Producers — Fats and Oils. 

56. Digestion. 

57. Steaming — General Directions. 

58. Bread and Bread-Making. ^ 

59. Yeast and Its Action. 

60. Cake Fillings and Frostings. 

61. Average Composition of American 

Food Products. 

62. Average Composition of American 

Food Products. 

63. Pastry — General Directions. 



55. Bacon — Pan Broiled. 

56. Fat as a Frying Medium — Veal Cutlets. 

57. Steamed Mixtures. 

58. Rolls. 

59. Bread-Making. 

60. Layer Cakes. 

61. Cakes Without Butter — Sponge Cake — 

Angel Food. 

62. Cookies — Dropped and Rolled Cookies. 

63. Pie. 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 

Lessons A. Theory. Lessons B, Practice. 

64. Average Composition of American 64. Frozen Fruit Juice Mixtures. 

Food Products — Comparative Cost of 
Total Nutrients and Energy in 
Fruits. 

65. Jelly-Making. 65. Cranberry Sauce and Cranberry Jelly. 

66. Acid and Salt Supplying Foods. 66. Salads. 

67. Study of Beverages. 67. Beverages. 

68. General Rules Applied to Invalid 68. Invalid Cookery — ^Liquids — Semi-solids. 

Cookery. 

69. Dietary Studies. 69. Menu IX. Menu X. 

70. Average Composition of American 70. Menu XI. 

Food Products. 

71. Test Questions. 71. Company Luncheon Menus. 

72. Menus — Continued. 73. Menus — Continued. 



FOREWORD 



The aim of this book is to present the basic prin- 
ciples of Domestic Science in a course of related 
lessons. 

Each lesson includes a page presenting the 
theory and a page outlining the practice, illustrat- 
ing the principle involved. In other words, the les- 
sons in theory give the "what" and the "why" ; the 
lessons in practice, the "how." 

The course consists of seventy-two illustrated 
lessons, some of which are divided into two or three 
parts, each to be given as a separate lesson. 

The individual recipes, planned specifically for 
school use, may be used to advantage wherever an 
individual portion may be desired, or for Invalid 
Cookery. 



[Page 8] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson lA] 



UNIFORM 




Each girl should be provided with a simple uniform for this work, as shown in accom- 
panying illustration. The uniform consists of a cap, apron and sleevelets. A holder, band- 
towel' and a bag in which to carry the uniform back and forth to school are also needed. 

This uniform may be made of India lawn, cambric or muslin. It requires ai)out 41/2 
yards of material for a medium sized girl and 5 yards for a larger girl. The cap should be 
made to fit the head closely, that all stray hairs may be drawn under the cap. The apron 
should be made as long as the dress with a bib (see illustration). The sleevelets should come 
up above the elbow. A rTibber band may be placed here and at the wrist, or, it may be 
finished with a band at the wrist. 



[Lesson IB] SANITARY HOUSEKEEPING [Page 9] 



THE CLEAN HOUSE IS THE HEALTHFUL HOUSE 

We all know that a person does not appear well with soiled hands and face or soiled 
clothing, but appearance is not the only reason for keeping clean, as there are a great many 
kinds of dirt which cause serious sickness and even death. Most of the cases of sickness in 
our country today are caused by tiny living organisms which are called GERMS or 
MICROBES, or micro-organisms. They may be classed as bacteria, yeasts and molds. 

These GERMS are so small that they cannot be seen with the naked eye, yet they are 
always floating about in the air, in the water, in our food, on our clothing and on the bodies 
of both men and animals. Many of these live even in our mouths and under our nails. 

As GERMS grow rapidly in unclean places, it is necessary to keep ourselves and our 
surroundings perfectly clean in order to destroy them. Anything which destroys these tiny 
living organisms is called a disinfectant. Men have prepared many means of destroying 
harmful GERMS, but fresh air, sunlight and cleanliness, called Natural Disinfectants, are 
the most valuable of all. 

As we go on with these lessons we will learn more about GERMS. Perhaps you have 
already learned something about them in your Physiology lessons. 



NECESSITY FOR CLEANLINESS 

One of the most important things for us to learn in this work is that we must be 
clean. 

There are two reasons why we should keep everything neat and clean: One, on account 
of looks, and the other on account of health. 



' CLEANLINESS OF PERSON 

Since it is so necessary to keep clean at all times, those who are to work in the kitchen 
preparing foods should be especially careful to keep themselves clean, and to handle in a 
perfectly clean way all the food which they prepare. 

It is best to wear a plain, cotton dress, short enough to clear the floor, when cooking or 
doing other housework. The hair should be so carefully arranged that there is no danger of 
any falling into the food. When sweeping, it should be protected from the dust by covering 
it with a cap or kerchief. 

Before preparing any food, the hands should be washed thoroly with soap and water; 
the nails cleaned with a brush and a wooden toothpick, or a regular nail cleaner. The hands 
should always be washed after touching the hair, pocket handkerchief or anything else 
unclean. No rings, bracelets, etc., should be worn in the kitchen. 

It is a good plan to have a hand towel buttoned on the apron band while at work in the 
kitchen. The dishes must never be wiped on the same towel which is being used to wipe 
the hands or face. A tasting spoon should be near at hand, so that a small portion of the 
food may be put into it from the mixing spoon for tasting purposes. Never dip a tasting 
^poon in.to a ^ish of fqpd which is to be served, 



[Page 10] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 2AJ 

SANITARY HOUSEKEEPING 

CLEANLINESS OF ROOM 

SWEEPING 

Object. The object of sweeping is the removal of loose dirt, raising as little dust aa 
possible. 

Dirt is anything unclean. Example: Visible Dirt, (dust, grease, etc.). 

As commonly used, the word includes remnants of anything left where they do not belong, 
such as sand, bits of paper, animal or vegetable refuse, etc. 

Mingled with the dust and dirt is the Invisible live dust that is composed of millions 
of germs, — called bacteria, yeasts, moulds, etc., — some of them known to cause diseases, such 
as diphtheria, lock-jaw, consumption, typhoid, grippe, etc. 

Implements for sweeping. A long handled soft brush is best for smooth floors, ex, — oiled 
or waxed floors. The brush or broom covered with a bag made of soft cloth, like Canton 
flannel or cheese cloth, may be used for painted or polished floors. If the cloth is dampened 
or oiled it will hold the dust better. A common broom may be used for sweeping ordinary 
floors. A small brush should be used to clean out the comers. A woolen cloth wrung out of 
warm water, to which 1 tbsp. ammonia to 1 gallon of water has been added will remove dust 
from carpets and brighten them wonderfully. A carpet sweeper, which is a brush with broom 
action enclosed in a box, is good for carpets. The box serves as a dust pan. It is a sanitary 
dirt remover. 

Method. Begin at one corner and sweep along the sides of the room with the grain of 
the wood. Sweep with short strokes, keeping the broom close to the floor. Always sweep 
from the sides of the room toward the center, unless there is some good reason for doing 
otherwise. 

Collecting. By collecting dust into small piles rather than into one large one less dust 
will rise. If the dust pan is covered with a damp paper, so arranged that it will stand a 
little higher at the back of the dust pan, less dust will rise, as damp surfaces catch dust. 

Disposal. Burn the sweepings. 

Caution. Before beginning to sweep, see that no food is left uncovered in the room. 

Care of Sweeping Utensils. The broom should be changed during sweeping and used on 
alternate sides, as well as on opposite corners. When not in use it should be hung up; the 
lint and threads or hairs cleaned off every time after using. 

Brooms should be washed in hot soapy water once a week to keep them soft and pliable, 
and to make them last longer. 

DO NOT WET the tacks or wires on the broom as they will rust and break. 

BRUSHES MAY BE WASHED also. Use cold water instead of hot water, on account of 
the glue with which brushes are fastened. 

Mvch labor can be saved by habits of neatness. 



[Lesson 2B] DUSTING [Page 11] 



DUSTING 

Object. The object of dusting is the removal of dust from the house. Dusting should not 
be done immediately after sweeping — about 2 hours should elapse. 

What to Use. USE A SOFT COTTON CLOTH. If new cloth is used it should be 
hemmed or overcast, as it ravels easily and the ravelings might catch and break small articles. 
Old cloth does not ravel so easily. Cheese cloth makes good dusters. It is inexpensive and 
dries quickly. Make dusters about % yds. square, — for many purposes smaller ones are bet- 
ter. Have several dusters. Do not use a feather duster, as it only scatters the dust. 

Order. 1. Wood-work. 2. Furniture. 3. Movable articles. 
Dust the Mgher places first, then the lower ones. 

Method. SPREAD THE CLOTH and gather the dust into it, folding it in as you work. 
Where there are no articles to be injured by moisture, the cloth should be dampened or oiled, 
as it will hold the dust plants. 

Care of Dust Cloths. Dust cloths should be washed thoroly each time after using. Wash 
the cloths in warm soapy water, scald in clean soapy water, rinse in clear water. Wring as 
dry as possible and hang them to dry with the ends pulled evenly. Dry out of doors in the 
sun if possible. Why? Why scald? When dry, fold and put them in the drawer where they 
belong. Have a place for everything and everything in its place. 

Care of Dish Cloths and Towels. — Dish cloths and towels should be washed, rinsed and 
dried each time after using; scalded often and dried out of doors when possible. A damp dish 
cloth breeds disease. 

Badly Soiled Cloths, Towels, etc., should be soaked to cleanse them thoroly. Wet the 
soiled portions, rub them with soap, roll up tightly, place in a pail or pan, cover with soapy 
water, and let stand one hour or more. Wash in this water, then scald in clean soapy water, 
and rinse in clear water. Wash and hang up the cloths with the ends pulled evenly together. 
Try soaking soiled cloths in cold water to which the juice of a lemon has been added. Heat 
slowly to boiling point. Proceed according to above directions. 

NOTES: 



[Page 12] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 3 A] 

WASHING DISHES. CARE OF DISHES 

Directions for Dish Washing. 

Preparation. 

1. Collect and scrape all dishes to be washed. 

2. Pile all articles of each kind together, — plates by themselves, the largest at the bottom; 

silver articles together, and steel knives and forks by themselves, etc. 

3. Make ready two pans,— fill one half full of hot soapy water for washing, and the 

other half full of clear hot water for rinsing. 
NOTE. — Work is made much easier if saucepans and other cooking dishes are washed as 
soon as used. If soaking is necessary, fill with water as soon as emptied. 

Soaking Dishes. 

COLD water should be used for dishes which have been used for milk, eggs and starchy 

foods. 
HOT water should be used for dishes used for sugary substances, and for sticky, gummy 

substances, like gelatine. 
GREASY DISHES of all kinds, including knives, are more easily cleaned if first wiped 

with soft paper. This paper may be used for kindling. 



Order. 



1. Glassware. 2. Silver. 3. Cups and saucers. 4. Plates. 5. Platters, vegetable dishes, 
6. Cooking utensils (if not washed first). 



Method. 

1. Wash dishes in hot, soapy water. Cut glass is liable to crack in hot or cold water, so 
warm should be used. 2. Rinse in clear hot water. 3. Drain. 4. Wipe dry with 
clean tea towels. In putting dishes away, hang up what can be hung, and place 
other dishes upside down to keep out dust. 

General Instructions. 

In putting glasses into hot water, they should be dipped in edgewise, so that both the 
outside and inside are heated together. This will prevent their cracking. 

The handles of knives, if of wood, bone, ivory or pearl, should not be put into the water, 
as they ai'e liable to split. They should be wiped with a wet, and then with a dry cloth. 

A soft, thin dish cloth is better for glass and silver, but coarser, thicker material may be 
used for other dishes. Wash every part, outside and inside, of every dish, with the 
cloth. If the dish is too small to allow the hand to go in, as in some pitchers, a 
mop may be used. 

NOTE. — Greasy dish cloths and towels furnish a most favorable soil for germ growth. 
A greasy dish cloth hung up in a dark place is dangerous. No damp article should be stored 
in the dark. Dish cloths and towels should be scalded and dried in the sun. 

NOTES: 



[IieBson 3B] 



MEASURING 



[Page 13] 



Correct Measurements are absolutely necessary to insure successful results in cooking. 

FLOUR, MEAL, POWDERED and CONFECTIONERS' SUGAR and SODA should be 
sifted before measuring. MUSTARD and BAKING POWDER often settle in the cans, there- 
fore should be stirred to lighten. SALT lumps easily and the lumps should be broken before 
measuring. These should be put into the measure with a scoop or spoon and not packed hard. 
See Fig. 1. 

ALL MATERIALS ARE TO BE MEASURED LEVEL, the leveling to be done with a 
case-knife. See Fig. 2. 

To measure BUTTER, LARD, etc., pack solidly into the cup or spoon, and make level 
with a knife. If the fat is very hard, cut it into small pieces before measuring. 

To measure a spoonful of any DRY SUBSTANCE, dip the spoon into the substance, fill it, 
lift it, and level it with a knife. 

For HALF a spoonful divide lengthwise. See Fig. 3. 

For a QUARTER of a spoonful divide the half crosswise. See Fig. 4. 

For an EIGHTH spoonful divide the quarter diagonally. See Fig. 5. 

Less than ONE-EIGHTH of a teaspoonful is considered a few grains. 

A CUPFUL of liquid is all the cup can hold. 

A TEA or TABLESPOONFUL of liquid is all the spoon can hold. 



ABBREVIATIONS. 

tsp teaspoonful 

tbsp tablespoonful 

c cupful 

pt pint 

qt quart 

oz ounce 

lb pound 

min.. minutes 

h hour 



EQUIVALENTS. 

3 tsp equal 1 tbsp. 

*4 tbsp equal ^ c. 

2 c equal 1 pt. 

2 pts equal 1 qt. 

4 qts equal 1 galloa 

4 (about) of flour equal 1 lb. 

2 0. of sugar equal 1 lb. 

*16 tbsp. of dry ingredients equal 1 c. 
12 tbsp. of liquid " equal 1 c. 






FIGURE 1. 



FIGURE 2. 



FIGURE 5. 



Next to measuring comes CARE IN COMBINING. 

THREE WAYS are considered:— Stirring, Beating, Cutting and Folding. 

. To Stir. — ^Mix by using circular motion; widening the circles until all is mixed. 

To Beat. — ^Turn ingredients over and over, continually bringing the under part to the 
surface. 

To Cut and Fold. — Combine one ingredient with another ingredient or mixture by two 
motions with a spoon, a repeated vertical downward motion, known as CUTTING, and a turn- 
ing over and over of mixture, allowing bowl of spoon each time to come in contact with bot- 
tom of dish, called FOLDING. 

BY STIRRING, ingredients are mixed. 

BY BEATING, a large amount of air is enclosed. 

BY CUTTING AND FOLDING, air already introduced is prevented from escaping. 



[Page 14] BASIC PEINCpLES OF DOMESTIC SCIENCE [Lesson 4A] 



WATER 

DEFINITION.— Pure water is an odorless, colorless, tasteless, transparent liquid. 

COMPOSITION. — Pure water is composed of two parts hydrogen, and one part oxygen. — Hi O. 

SOURCES.— (1) Lake. (2) Rain. (3) Spring. (4) Well. (5) River. 

USE. — Water is necessary to life and health. It constitutes about three-fourths of the weight 
of the human body. 

USES IN THE BODY.— (1) To quench thirst. (2) To regulate temperature. (3) To aid 
digestion. (4) To thin blood. (5) To assist circulation. (6) To stimulate nervous sys- 
tem. (7) For medicinal purposes. (8) To help carry off waste matter. 

USES WITHOUT THE BODY.— (1) For cooking purposes. (2) For cleaning purposes. 

TEMPERATURES.— Boiling, 212 deg. F. Simmering, 185 deg. F. Scalding, 100 deg. F. plus. 
Warm, 92 deg.-lOO deg. F. Tepid, 65 deg.-92 deg. F. Cold, 32 deg.-65 deg. F. Freez- 
ing, 32 deg. F. 

IMPURE WATER IS DANGEROUS, and, like dust, contains germs. 

BOILING THE WATER ten minutes will kill the germs. The water is then sterilized. To 
sterilize means to free from germs. To restore the flavor of boiled water, re-introduce 
air by pouring the water several times from one pitcher to another. Freezing does not 
kill the germs, — only checks the growth. 

WATER STANDING in lead pipes over night, or any length of time, may take up some of 
the lead and therefore it should be drawn off before any water is taken for use. 

NEVER USE the water drawn off the hot water faucet for cooking or drinking purposes. 

HOT WATER is more likely to take up the particles of lead than cold water. 

THE BODY needs about two quarts of cold water daily, and about half of that is supplied in 
the food. 

ALL FOOD SUBSTANCES contain more or less water, no matter how dry they may appear. 

MANY FRUITS AND VEGETABLES contain a large amount of water, with just enough solid 
matter to give them form. Today we are going to use water as a cooking medium. 

NOTE. — Heat expands, cold contracts water; exception: water expands just before freezing. 

NOTES: 



[Lesson 4B] 



VEGETABLES 



[Page 15] 





Boiled Cauliflower and Carrots 
VEGETABLES 

VEGETABLES are chiefly valuable for the pure water and mineral matter they con- 
tain, which act asi a tonic to the system. 

riiey also contain cellulose or wood-fibre, which stimulates the digestive organs to carry 
on their work. The cellulose is useful in stimulating the intestines so that their contents art 
kept constantly moving. Some vegetables contain starch, sugar and otlier substances. Peas, 
beans, and lentils, are tissue builders and may be used in place of meat, eggs, etc. Lettuce 
and celery have a juice that is soothing to the nerves. Celery if taken in large enough quan- 
tities is considered a cure for rheumatism. Spinach contains iron, etc. Therefore it is well 
to eat many different kinds of vegetables in order to sujjply the body with the different kinds 
of mineral matter and acids they contain. 

General Rules for Cooking Vegetables. 

(1) Wash thoroly. (2) Pare, peel or scrape, if skins must be removed. (3) Soak in cold 
water until ready to cook — (to keep crisp or to freshen if wilted or to prevent discolor atioft). 
(4) Cook in freshly boiling, salted water until tender. (5) Drain off the water; shake over 
fire; serve hot with SEASONINGS. — To 1 c. cooked vegetables, add 2 tbsp. butter, % tsp. salt, 
and 1-16 tsp. pepper, or serve with a White Sauce. — See Lesson 7. Vegetables may be reheated 
over hot water in a double boiler. 

Notes. 

Allow 1 tsp. salt to 1 qt. water. 

Use enough boiling water to cover vegetables. 

Salt may be added when vegetables are put in, except in the case of delicate green 
vegetables, as peas, spinach, etc., when it should not be added until the vegetables are nearly 
done. 

To preserve the color of green vegetables cook uncovered. 

Cabbage, onions and turnips should be cooked uncovered in a large quantity of water; by 
changing the water once or twice during the cooking, much of the strong odor and flavor may 
be lost. If dried bread be tied in a cheese cloth and placed on top of vegetables it partialfy 
absorbs the odor. 

Water in which vegetables have been cooked is called Veg. Stock, and may be used as a 
basis for soups, sauces, etc. 

Peel onions under cold water to avoid irritating the eyes. Wash all the utensils in cold 
water without soap to remove onion odor. 

Winter vegetables should be kept in a cool, dark, dry place. 

Fresh vegetables may be washed and kept on ice in a clean piece of chaesecloth. Be 
sure that the cloth is washed and scalded frequently. 

Time Table for Cooking Vegetables in Water. 



Potatoes 25-30 m. 

Carrots 35-45 m. 

Turnips 45 m. 

Beets (young) 45 m. 

Beets (old) 3-4 hrs. 

Tomatoes 1-3 hrs. 



Onions 46-60 m. 

Cabbage 45-60 m. 

Cauliflower 20-30 m. 

Asparagus 20-40 m. 

Spinach 30-45 m. 

Celery 20-30 m. 



Parsnips 30-45 m. 

Green Peas 30-45 m. 

String Beans 1-3 hrs. 

Lima Beans.. 1 hr. or more 

Green Corn 12-20 m. 

Rice 20-45 m. 



[Page 16] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 5A] 

WATER AS A STERILIZING MEDIUM 
FOOD PRESERVATION 

To PRESERVE means to save from decay by the use of some preservative agent. 

Certain Bacteria cause the decay of foods. .: 

Food is preserved when it is subjected to such treatment as will kill the germs or check 
their growth and make them inactive. 

As we know that moderate heat, food and moisture are favorable conditions for their 
growth, opposite conditions will hinder their growth, — that is, to keep food cold, — dry it, — or 
cook it. ' 

The methods usually used are : — 

1. Cold StoragC^Freezing checks the growth of bacteria as long as they are in a 
frozen condition. MEAT and FISH may be kept indefinitely while frozen. They should not 
be allowed to thaw out until shortly before using, as they are more susceptible to the action 
of bacteria, and spoil more quickly than similar foods which have not been frozen. EGGS 
and FRUIT may be kept several months by cold storage, in dry air just above the freezing 
point. VEGETABLES are kept? in cold storage. MILK is sent frozen in large quantities, etc. 

2. Drying. — Bacteria require moisture, so food is dried in.order to prevent their growth. 
Dried fruits contain more water than dried meats or fish, but this small amount remains safe 

by the antiseptic properties of the acids in the fruits, and they are also preserved by the 
natural sugar in fruits. 

3. Salting. — Salt has a tendency to absorb moisture from the bacteria, so they cannot 
thrive in food that is corned or salted. Salt does not kill bacteria but prevents their 
growth. 

4. Preserving with Sugar. — Sugar, like salt, has a tendency to absorb moisture from the 
bacteria, therefore they cannot grow in a thick syrup, though molds may grow on top. — 
Example: jams, marmalades, jellies, etc, 

5. Smoking. — Meats and fish are usually salted, then smoked, (the products of combiis- 
tion are antiseptic). These antiseptics are germ killers, but do not penetrate the flesh, 
remairring on the outside, so disease germs on the inside are not killed. It is therefore 
unsafe to eat uncooked meat in any form. 

6. Pickling. — Few kinds of bacteria can grow in acids, so vinegar is used for pickling. 

7. Chemical Treatment. — Many of the antiseptics used on food, called "preservatives," 
are harmful. These are often used in canning factories, and by dealers in milk, meat, and 
other foods. 

8. Canning. — ^^Canning is preserving sterilized food in sterilized, air-tight jars. The 
temperature of boiling water, sometimes a lower temperature, kills the bacteria. Canning ia 
considered the best method of preserving food. 

NOTES: 



[Lesson 5B] 



CANNING 



[Page 17] 



CANNED VEGETABLES 




DIRECTIONS FOR CANNING VEGETABLES. 

Canning should be done in a well-kept room — one as free as possible from dust and dirt 

Select only sound and fresh vegetables. 

Examine jars by filling them half full with water, adjust rubbers, screw on tops, turn 
upside down and see if they are air-tight. 

How to sterilize jars, etc. Sterilize the jars and covers by putting them edgewise into 
a pan containing cold water. Heat slowly to boiling point and let boil ten minutes. Keep 
the jars and covers in the hot water till ready for use. 

Dip rubber bands into hot water, but do not injure them by boiling. New rubbers should 
oe used each season. 

Prepare the vegetables. Wash, pare or peel, and cut in pieces, if necessary. 

Fill the jars with the vegetables, cover to overflowing with water that has been boiled, 
salted and cooled. 

Place the sterilized rubbers on and adjust covers, but do not screw them down — the 
steam must have an outlet. 

Place the jars on a rest, or on a folded cloth, or on several layers of paper in a large 
kettle or wash boiler. Add enough cold water to reach the neck of jars. Cover the kettle; 
heat gradually to boiling point, and boil according to time-table. 

Take jars out, screw down the covers securely. Place jars upside down. 

NOTE. — If full jars are desired, immediately after steaming the covers may be taken oflF 
and the jars filled to overflowing with boiling salted water. Then readjust covers and screw 
down securely. 

TIME TABLE. 

KIND METHOD TIME 

TOMATOES Sterilization or Canning One hour 

STRING BEANS " " 

PEAS " " 

CORN " " 

ASPARAGUS " " 



Three hours 

Three to four hours 

Four to five hours 

Three hours May be 

boiled five minutes before putting in cans. 



[Page 18] BASIC PRINCJIPLES OF DOMESTIC SCIENCE [Lesson ?A] 

WATER AS A CLEANING AGENT 

Water is the most important of all cleaning agents. It dissolves more substances than 
any other liquid. 

Water for domestic use is either hard or soft, according to the amounts of soluble salts 
which it contains. These are usually compounds of lime or magnesia. Water not naturally 
soft should be softened by boiling or the addition of a softening agent, ex, — washing soda, 
borax, ammonia, potash or soda lye. 

If washing soda is used do not add more than 2 ounces to a tub of water. 

Too much should not be used, as it injures the hands and any fabric which may be 
washed in it. 

If borax is used, not more than ^ pound to a tub of water should be used. 

Ammonia is considered one of the best agents for softening water. 

CARE OF REFRIGERATOR, ETC. 

The Refrigerator should be kept scrupulously clean in every part 

Anything spilled should be wiped up at once. The refrigerator should be examined 
daily so that no food is left to spoil and cause bad odors. All waste and overflow pipes 
become foul with grease, dust, lint, etc., if not well cared for, and often fill the whole house 
with contaminated air, thereby endangering health. 

N"o hot food should be put into the refrigerator. 

^o food with strong odor should be put into the refrigerator, unless necessary, and then 
it should be tightly covered. 

Milk and butter absorb odors quickly, and therefore should be kept tightly covered. 

Once a week, at least, every part of the refrigerator should be washed with borax, soda, 
or ammonia water, using a small mop or whisk broom and a skewer. 

To clean the pipe thoroly, use a cloth over a wire. Wipe as dry as possible, and leave 
refrigerator open to dry thoroly. 

If possible, dry all movable parts in the sun or near th^ fire. 

Care of the Sink. — The SINK should be k6pt scrupulously clean at all times. 

Neglect causes bad odors, attracts roaches, etc., and often causes disease. 

It is advisable to have a fine strainer over the regular sink strainer to catch crumbs or 
anything that might clog the pipe. After pouring soiled water into the pipe, pour clean 
water into it so that clean water may be left in the trap. Wash all parts of the sink with 
soapsixds or 1 tbsp. sal-soda added to the water (sal-soda prepared by using % cupful of 
soda to % gallon of water), or l^ can of Babbit's potash dissolved in 1 qt. of water. Should 
sink pipe become clogged, pour into waste pipe % lb. copperas dissolved in 2 qts. boiling 
water. Repeat if necessary. 

Scrubbing Boards and Tables. — ^Remove all crumbs, etc., and wipe off the table with a 
wet cloth. Use no more water than necessary. Dip a brush into water, then into Dutch 
Cleanser, or rub Sapolio on it. Scrub with the grain of the wood. Thoroly rinse off the 
suds. Rinse the cloth, wring it thoroly, and wipe the table or board as dry as possible. Let 
no dirt collect in seams or cracks; remove with a skewer. 

Grease spots may be removed by covering them with borax or ammonia, allowing it to 
stand a few hours before scrubbing with sand soap. 

NOTES: 



tLesson 6B] 



DlFFiERENT WAYS OP PHEPARING VEGETABLES 



tPage 19] 



PEAS AND CARROTS. 

1 c. cubed carrots 2 Jevel tbsp, butter 1-16 tsp. pepper 

1 c. cooked green peas % level tsp. salt 

Wash, scrape and cut young carrots in cubes. Cook in boiling salted water until soft. 
Drain, add the peas and season with butter, salt and pepper. 

The carrots may be cut into carrot cups, by cutting thick slices and scooping out the 
inside before cooking. Serve the peas in the cups. 



SUCCOTASH. 

1 c. sweet com 1 or 2 tbsp. butter 

1 c. cooked shelled beans V2 tsp. salt. 

Mix corn and beans. Heat. Season. Serve hot. 
One cup hot milk may be added. 



■ Ys tsp. pepper 




CORN OYSTERS. 

1 c. sweet corn (drained) % e. flour or y^c. breadcrumbs 1-16 tsp. pepper 

1 well-beaten egg % tsp. salt, or more, to taste 

Mix in order given. Shape to imitate oysters. Cook on a well-greased griddle. Brown 
on one side; turn, and brown on the other. This mixture may be baked. The yolk and 
white should then be beaten separately. Green pepper may be added to it. 

SPANISH FRITTERS. 

1 c. corn % c. flour 2 eggs beaten separately 

% c. milk y2 tsp. baking powder 1 Spanish pepper 

Mix in order given, folding in the beaten whites. Fry spoonfuls in deep fat. 



STUFFED TOMATOES. 



1-16 tsp. pepper 



6 medium-sized tomatoes 2 tbsp. melted butter 

1 c. cracker or soft bread crumbs 1 tsp. salt 

Wash tomatoes. Cut thin slice from stem end of each. Take out seeds and pulp and 
drain off most of the liquid. Mix the crumbs, butter and the seasonings; add to the tomato 
pulp. Add more seasonings if necessary. Sprinkle inside of tomato cup with salt and pepper. 
Refill the tomatoes with the mixture; replace tops. Place in a buttered pan, sprinkle with 
buttered crumbs and bake twenty minutes in a hot oven. 

Chopped meat, oysters, green peppers, sweet corn or celery may be added to the stuflBng. 



[Page 20] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson tk] 

WATER AS A CLEANING AGENT— Continued 
CARE OF UTENSILS 

TINWARE. — ^Wash tinware in hot, soapy water. Remove grease and food waste from 
all seams with a wooden tooth pick or skewer or a stiff brush. If discolored, boil out in 
water containing washing soda. Polish with whiting or tripoli. 

IRONWARE. — Wash ironware in hot, soapy water. Use a wire dish cloth to remove 
food that sticks or is burnt on. Pumice stone or Sapolio may be used in removing rough 
spots. After washing and wiping, dry thoroly by placing kettles on the back of the range 
or in the sun before putting away. Before using a new iron kettle grease inside and outside 
and let stand two days; then wash in hot water to which a lump of cooking soda has been 
added. 

Iron and Steel not in use should be rubbed with an oily substance — oil, lard or vaseline. 

Rust, if not too deep, can be removed from iron or steel with kerosene. 

BRASS and COPPER. — Wash in hot soapy water. Rub with flannel dipped in lemon 

juice or vinegar, then apply rotten-stone and oil and polish with a dry cloth; or apply 
putz pomade (which is a mixture of whiting, oil and acid) with a woolen cloth, rub off 
with a second woolen cloth and polish with a third one. 

AGATE and ENAMEL WARE.— Wash in hot soapy water. Clean seams with a wooden 
tooth pick or skewer. Rough places may be removed wit!i a piece of pumice stone — ordinary 
stains with Sapolio or Dutch Cleanser. A small scrubbing brush may be used in cleaning 
enamel ware. 

STEEL KNIVES and FORKS. — Dampen a cork, a piece of woojen cloth or cotton waste 
and dip into pulverized sapolio, Bristol brick, tripoli, or Dutch Cleanser. Rub the blades 
or tines briskly, first on one side, then on the other, until stains are removed. Dip quickly 
into hot soapy water and dry at once. 

SILVERWARE. — Dampen a soft cloth, dip into fine whiting and apply to the silver. 
When the whiting has dried, rub it off with a soft cloth and polish with a chamois skin. Rub 
egg-stained spoons and other badly tarnished articles with salt before washing them in water 
to which ammonia has been added. The chlorine of the salt combines with the tarnish and 
forms a compound soluble in ammonia. 

STOVE or RANGE.— Wipe off with soft paper. Use Sapolio to rub off rough spots. To 
keep it black and clean, wipe it daily with a few drops of kerosene on a cloth. 

ZINC. — Clean zinc with a little kerosene rubbed on with a flannel cloth, or with electro- 
silicon on a damp cloth. Polish with dry flannel. 

NOTES: 



[Lesson 7B] 



USES FOR STALE BREAD 



[Page 21] 



DRY TOAST.— Cut stale bread into i/i-inch slices. Crust may or may not be taken off. 
Put slices in a wire toaster, lock toaster and place over a clear fire to dry, holding some dis- 
tance from coals, luru and dry other side. Hold nearer and color to a golden brown. 
Toast, if piled compaclly and allowed to stand, soon becomes moist. Toast may be buttered 
at table or before sending to table. Toasted bread is considered to be more easily digested 
than fresh bread, because in toasting some of the starch is changed into dextrine. ITeat of 
320 degrees F. is necessary to dextrinize starch. 

WATER TOAST.— Dip the toasted slices into boiling salted water (% tsp. salt to 1 c. 
boiling water), using a fork. Spread with butter and serve. 

MILK TOAST.— Dip the toasted slices into WHITE SAUCE. When soft remove to 
serving dish. Pour remaining sauce over all. For six slices of toast use one pint White Sauce. 
THIN WHITE SAUCE— 

1 pt. scalded milk 2% tbsp. cold water 2 tbsp. butter (if hked) 

21/0 tbsp. flour 1/0 tsp. salt 

Mix the cold water and flour until perfectly smooth. Add more cold water until thin 
enough to pour gradually into the hot milk. Cook, stirring all tlie time, until thickened. 
Boil 5 minutes. Add butter and salt. If cooked in a double boiler, cook 20 minutes in order 
to thoroughly cook the starch. 




EGGS A LA GOLDEN ROD. 

EGGS A LA GOLDEN ROD. — Prepare milk toast, adding the chopped whites of three 
hard cooked eggs to the sauce. Force the yolks thru a strainer and sprinkle over the top. 
Garnish with parsley. 

CREAM TOAST. — Dip the toasted slices into hot cream. Put on serving dish and pour 
hot cream over the slices. 




CROUSTADES. 




CROUSTaDES of bread.— Cut stale bread into four-inch slices. Cut in diamonds, 
squares or circles. Remove centers by cutting with a knife, leaving baskets or cases. Fry in 
deep fat or brush over with melted butter and brown in oven. Fill with creamed fish, meat 
or vegetables. 

All pieces of bread should be saved and used. Keep pieces of stale bread by themselves 
in a jar or covered bowl. Large pieces are best for toast. Dry remnants of bread in a warm 
oven until they are crisp but not brown. Crush them with a rolling pin (kept for this 
purpose), sift and keep them in a jar. These are called dry bread crumbs, and are useful 
for crumbing, croquettes, cutlets, fish, meat, and scalloped dishes. 

Stale hread crumbs not dried are suitable for puddings, griddle cakes, omelets, and some 
scalloped dishes. 



[Page 22] BASIC PRIXCIPLES OF DOMESTIC SaENCE [Lesson SA] 

WATER AS A MEANS OF CARRYING AWAY WASTE MATTER 
WATER CARRIAGE SYSTEM— PLUMBING 

In cities where there is a generous supply of water, waste water, refuse, etc., are carried 
throuo-h pipes by means of water into a sewer. This is called a water-carriage system of 
drainage, and, as shown in illustration, requires fixtures. 

SINK. 

Construction. — Enameled iron, porcelain or soapstone are the best materials for a sink. 
The drainboards should be of the same material. Wood is not desirable, as it is highly 
absorbent and hard to keep clean. The drainboards should slope toward ihe sink, and the 
sink should slope towards the waste pipe. 

Parts below the sink are: 



1. WASTE PIPE, 11/4 to 2 inches in diameter. 

2. SOIL PIPE, 4 to 5 inches in diameter, 

3. DRAIN PIPE, 5 to 6 inches in diameter. 
4 SEWER PIPE. 



VP 



SINK 




SOIL PIPE 




The whole system of pipes is called the sewerage of the house; the contents are called 
the sewage, and the main big pipe that receives all the sewage is called the sewer. 

The pipes carry off decomposable matter, and the results of decomposition are gases. In 
this case they are called sewer gases. 

The waste pipe has a bend in it called a TRAP. This is filled with the last water poured 
into the sink. The object of the beiul is to retain a sufficient quantity of clean water to 
prevent gases from escaping up from the drain into the house. 

The water the heiul eciniaiiis is ealled a WATER SEAL. The clean water in the bend 
acts as a seal, preventing gases from returning. 

Cood plumbing requires that the trnp bo iio.u t!ic fixture, that as little space as possible 
be left unprotected. 

Always have clean water in the trap, WHiy? 

If the sink is left unused for any length of time, the water seal may evaporate, and 
allow gases to escape into the house. 

A house left vacant should be thoroly aired before it is re-occupied. 

Keep pipes free from grease, soapy deposits, etc., by using hot water and soda or potash 
generously and frequently 

Every trap should have a clean-out under the water seal. 

Draw a diagram of a sink, properly connected with the sewer. 

Sanitary cleanliness requires the cleanliness of the individual, of his possessions and his 
surroundings. 



[Lesson 8B] USES FOR STALE BREAD [Page 23] 




HOT IVTEAT SANDWICHES. 

RECIPES FOR LEFT-OVERS OF MEAT. 

Hot Chicken Sandwich. 

%-inch slices toast. 

Cooked chicken (slices or small pieces). 

WHITE SAUCE or thickened chicken stock. 

Heat the slices of chicken in the sauce. 

Season. Celery salt and chopped parsley may be added if liked. 

Put the meat and sauce between the slices of toast. 

Garnish with parsley and olives. 

Hot Roast Beef Sandwich. 

Slices of toast. 

Slices of cooked roast beef. Brown sauce. 

Put the meat and sauce between the slices of toast. 

Left-overs of MUTTON may be used in the same way, with tomato sauce or mint sauce. 

Club House Sandwich. , 

1. Toast. 

2. Lettuce leaves. 

3. Salad dressing. 

4. Slices of roast chicken. 

5. Pan broiled bacon. 

Arrange on slices of toast the lettuce leaves, salad dressing, chicken and bacon in 

layers. 
Repeat and cover with toast, having three layers of toast in all. 
Garnish with pickles, radishes, or parsley. 

Cheese Canapes. 

Toast circular pieces of bread. 

Sprinkle with a thick layer of grated cheese. 

Season with salt and cayenne. 

Place on a baking sheet and bake in oven until cheese is melted. 

Serve at once. 

Tomato Sauce. 

2 c. canned toatatoes Bit of bay leaf % tsp. salt 

1 slice onion 4 cloves 2 tbsp flour 

6 pepper corns 

Boil first 6 ingredients 15 minutes; strain. 

Thicken by adding the flour which has been mixed with cold water to make a smooth, 
thin paste. Cook 6 minutes. 



IPage 24] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesaon 9A] 

AIR 

COMPOSITION. — Pure air is a mixture, composed of two gases — oxygen (one part) and 
Nitrogen (four parts) 

Air in Its Relation to Life. 

THREE THINGS ARE ESSENTIAL TO LIFE— Air, Water and Food. 

AIR is the most important, since we can live only a few minutes without it. 

The air we breathe carries oxygen into the lungs, keeping the blood red and pure. The 
blood conveys it to every part of the body, where it unites with the carbon, producing heat 
by slow burning. It also produces the energy which makes the muscles move and the organs 
do their work. 

The burnt air contains carbon dioxide and is exhaled. If you should sit in a very small 
room that had no fresh air supply, how would you feel after the fresh air had become 
impure ? Why ? 

The air becomes impure in a room by the carbon dioxide given off from the lungs, from 
lamps, from gas stoves, and in a small quantity from coal stoves (altho m this case most of 
the carbon dioxide passes into the chimney). 

Anything which uses up the oxygen in a room, or which allows too much breathed air 
to remain in the room, makes the air impure. 

Decaying vegetables and water that have been allowed to st?vnd for a length of time in 
cellars may fill the room with impure air and cause disease. 

Habitual breathing of impure air lowers the resistance against disease and makes one 
more susceptible to it. 

Public buildings are usuallj' ventilated by flues which let in the fresh out-of-door air 
and let out the impure air. 

What is meant by VENTILATION? Why is GOOD ventilation necessary? 

REMEMBER: To frequently Jill your lungs with fresh out-of-door air, and to supply your 
rooms night and day with fresh air. 

NOTES: 



./.■ 



[Lesson 9B] 



USES FOR STALE BREAD 



[Page 25] 




GERMAN TOAST. 
3 eggs . % tsp. salt 2 tbsp. sugar. 1 c. milk 8 slices stale bread 

Beat eggs slightly, add salt, sugar and milk. Strain into a shallow dish. Soak bread. in 
mixture until soft. Cook on a hot well-greased griddle; brown on one side; turn and brown 
on the other side. Serve for breakfast or luncheon. May be served as a dessert with Lemon 
Sauce. Slices of bread may be put in layers in a buttered baking dish, covered with the egg 
mixture and baked in a moderate oven. This we call Bread Pudding. 

LEMON SAUCE 

Va c. sugar 1^/^ c. boiling water 

1 tbsp. corn starch 1 tsp. butter 

Mix sugar and corn starch; add boiling water gradually, stirring until thickened. 
5 minutes. Add butter and lemon juice. Serve. 



11/4 tsp. lemon juice 



Boil 




PEACH CANAPES 

3 peaches 1 tbsp. corn starch diluted 6 slices German toast 

y2 c. sugar with Y^ c. cold water (circular pieces) 

1 c. water Rind of 1 lemon 

Peel and cut the peaches in halves ; cook them until tender in a syrup made of the 
sugar, water and lemon rind. Remove the peaches and thicken by cooking the syrup with 
the cornstarch mixed with the cold water. Serve the peaches on the toast, with the syrup. 

BAKED APPLES 

8 apples % tsp. cinnamon Rind of 1 lemon 

% c. sugar % tsp. nutmeg (if liked) 

Wash, wipe and core apples. Place them in a baking dish. Mix the seasonings; fill 
the cavities. Cover the bottom of the dish with boiling water and bake in a hot oven until 
soft, basting with the syrup in the dish. Pears may be baked in the same way. 

BAKED BANANAS 

6 bananas 2 tbsp. butter Vs c. sugar 2 tbsp. lemon juice 

Remove the skins and cut in halves lengthwise. Put in a shallow granite pan or an old 
platter. Cream the butter and sugar and add lemon juice gradually. Spread bananas with 
half the mixture. Bake 20 minutes in a slow oven, basting during baking with the reiofiining 
mixture. 



[Page 26] 



BASIC PRINCIPLES OF DOMESTIC' SCIENCE 



[Lesson lOA] 



AIR — Continued 

AIR IN ITS RELATION TO FIRE. 

Combustion or burning is the uniting of two or more elements to form a new compound. 
Combustion always produces heat, and if rapid, sometimes light. Flame is burning gas. 

In order to have a fire three things are necessary. 

1. Fuel, or something to burn. 

2. Heat, to make it hot enough to burn or reach its kindling point. 

3. Air, to keep it burning. The oxygen is the necessary part to keep the fire burning. 
Experiment with a lighted canale and a lamp chimney. 






Figure 1 



Figure 2 



Figure 3 



Fuel is any matter used to produce heat by burning, ex. — wood, coal, charcoal, etc. 

Fuels are composed mostly of carbons and hydrogen. When fuel is heated enough to 
burn, the oxygen of the air UNITES with the CARBON in the fuel forming a gas called 
CARBON DIOXIDE; it also unites with the hydrogen forming watery vapor; these pass 
through the chimney. After all the combustible matter is burned ashes remain. 

Fires are usually enclosed in iron boxes called Stoves, Ranges and Furnaces. 

These must have two openings, one to let in the air and one to let out the burnt air (gas, 
watery vapor and smoke). The slides that control these openings are called dampers. 

All stoves have a third damper called the check damper. (See Lesson llA.) 

In cooking stoves there is a fourth damper which allows the hot gases to flow around 
the oven, before reaching the chimney. 



NOTES: 



[Lesson lOB] 



SOUPS 

SOUPS 



[Page 27] 



TOMATO SOUP 

1 slice onion 2 tbsp. butter 

1 tsp. salt 2 tbsp. flour 

Vs tsp. soda 

Strain. Add salt and soda. Mix the flour with 
an equal amount of water until smooth, add more water until thin enough to pour. Stir 
soup while adding gradually the flour mixture, called thickening, boil 5 minutes. Strain, add 
butter, serve with croutons. 



1 can tomatoes Bit of bay leaf 

1 pt. water 4 cloves 

12 peppercorns 1 tsp. sugar 

Cook first seven ingredients 20 minutes. 




TOMATO SOUP WITH CURLED CELERY 



Croutons 
CROUTONS. — Cut Vs i^- slices of buttered stale bread into cubes; brown in oven. 

VEGETABLE SOUP 

Ys c. carrot 1% c. potato 5 tbsp. butter, or a 1 tsp. salt 

Ya c. turnip Y2 c. onion piece of suet Vs tsp. pepper 

Y2 c. celery 2 qts. water % tbsp. parsley 

Cut vegetables into cubes. Cook the vegetables, except the potatoes and parsley, 10 
minutes, in the butter or suet. Add water and potatoes and cook one hour. Add parsley 
and seasonings. A soup bone may be added. 



PEA SOUP 



IY2 tsp. salt 



1 c. dried split peas Y2 onion 2 tbsp. flour 

3 qts. cold water 4 in. cube fat salt porkVs tsp. pepper 

Pick over peas and soak over night; drain, add cold water, pork and onion. Simmer 3 
or 4 hours, or until soft. Rub through a sieve. Add the flour mixed with cold water to 
the soup; boil 5 minutes, stirring constantly. Add seasonings. 



3 c. cold baked beans 
3 pts. water 
2 slices lemon 



BAKED BEAN SOUP 

1% c. stewed and strained 2 tbsp. flour 

tomatoes 1 tbsp. Chili sauce 

2 tbsp. butter Salt. Pepper 

Put first four ingredients in saucepan; bring to boiling point and simmer 30 minutes. 
Rub through a sieve, add seasonings, thicken with the fiour, add butter, and serve with crisp 
crackers. 

Celery stalks, celery salt, or the dried leaves of celery may be added. 



[Page 28] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 11 A] 



STOVES 

Ovens are as individual as people, and stoves form habits of their own. 
A COOKING STOVE is a large iron box set on legs. 



A Cooking Stove has the following parts: 

1. FIRE-BOX, to contain fuel. 

2. GRATE, which forms the floor of the fire-box. 

3. DAMPERS, (a) Creative, ) Xo regulate draft. 

(b) Check. J 

!j! ^u?"' [To direct current of hot air. 

(d) Chimney, j 

4. ASH-PAN, to receive ashes, cinders, and clinkers. 

5. STOVE-PIPE, to carry off smoke (unburned carbon) and gaseous products of 

combustion. 

6. OVEN, FOR FOOD. 

Distinction between a stove and a range: 

A STOVE is movable, and usually has one oven and two doors. 

A RANGE may be either built into the wall (set), or stand out in the room (port- 
able). 
Locate the dampers and study their uses, as shown in the following illustrations. 



Indirect ei* 
Check Oampei 



Direct or ^ ' 
Creative Damper 





V 



F 



Damper Closed i j 



4 

Oamper Open 



t F 



Side View 

Diagram ofRanqe with Oven Damper Closld 
Pipe 



Elnd View 



1 



Indirect or* 
ChecK Damper 



Direct or _^ 
Creative Damper 




; I Oamper Open • > 



f 



5ide View 

OlAQRAtl OF RaNQE. with OvtN DaMPUR OPtN 



1 




End Vitw 



tLesson 1113] 



CREAM OF VEGETABLE SOUPS (PtTREE) 



t!»age 281 



A PUREE is made by adding the pulp of a cooked vegetable to milk or cream. The milk 
is thickened (white sauce) with flour or cornstarch in order to bind together the solid and 
liquid parts of the soup. 

LEFT OVERS of vegetables or vegetables too old to serve whole may be used in making 
the cream soup. By forcing the pulp through a strainer the hull and coarse fiber is removed. 
A cream soup makes a very nourishing dish. Why? 

CREAM OF POTATO SOUP 

3 potatoes (medium) 2 tbsp. flour 

1 qt. milk 1% tsp. salt 

2 slices onion % tsp. celery salt 
2 tbsp. butter i/s tsp. pepper 

Cook potatoes in boiling salted water until soft; rub through a strainer or potato ricer. 
Scald milk with onion, remove onion and add milk slowly to potatoes. Thicken by adding 
the flour which has been mixed with cold water until smooth. Thin it out with a little more 
cold water and add to soup, stirring until thickened. Boil 5 minutes. Add butter and 
seasonings and serve with Imperial Sticks. 



Few grains cayenne 
1 tsp. chopped parsley 




Imperial Sticks 
Imperial Sticks. — Cut b.uttered slices of bread into strips and brown in oven. 

CREAM OF TOMATO SOUP 

3 c. milk % can tomatoes 3 tbsp. butter 
1 slice onion 1 tsp. sugar 1 tsp. salt 

4 tbsp. flour Vi tsp. soda Ys tsp. pepper 

Scald milk with onion, and thicken milk with flour diluted with cold water, stirring con- 
stantly until thickened. Cook tomatoes with sugar 15 minutes, add soda and rub through 
sieve. Combine mixtures and strain. Add butter, salt and pepper. Serve with 

Crackers and Cheese. — Arrange zephyrettes in pan; sprinkle with grated cheese and 
bake until cheese is melted. 

CREAM OF PEA SOUP 



peas 



CREAM OF CORN SOUP 


CREAM OF CELERY 


1 can or 1 pt. corn 


3 c. celery 


1 pt. cold water 


1 pt. boiling water 


1 qt. milk 


1 qt. milk 


1 slice onion 


1 slice onion 


2 tbsp. flour 


4 tbsp. flour 


1 tsp. salt 


% tsp. salt 


Vs tsp. pepper 


Few grs. pepper 



can or 1 pt. 

tsp. sugar 

pt. cold water 

qt. milk 

slice onion 

tbsp. flour 

tsp. salt 
tsp. pepper 

Boil vegetables until soft in the water. Force vegetables through a potato ricer or a 
foarse strainer. Add vegetable pulp, water and seasonings to the milk thickened with flour; 
2 to 4 tablespoonfuls of butter mav be added. 

NOTE. — The butter in the Potato Soup, etc., recipes may be omitted. Tf it is undesirable 
to boil the milk, cook in a double boiler 20 minutes after thickening has been added. 



[Page SO] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 12A] 

HOW TO BUILD A FIRE 

LAYING THE FIRE 

1. Free the grate from ashes. Turn the grate back into place. Remove the covers. 

2. Cover the grate with twisted pieces of paper. 

3. On these lay sticlcs of soft wood cross-wise. 

4. Put two shovelfuls of coal on top of the wood. 

5. Cover the top of the range, open all the dampers except the oven and the check 



damper. 



STARTING THE FIRE 



6. Light the fire by applying a lighted match under the grate to the paper or shavings. 
(If the stove is to be blackened, do it now.) 

7. When the wood is all ablaze, add coal until the fire-box is level full. The fire-box 
should never be kept more than three-fourths full. 

b. When the blue flame disappears, half close the creative damper. When the coal is 
burning well, close the creative damper almost entirely, and half close the chimney damper, 

HOW TO MANAGE A FIRE 

For a steady hot fire, rake out ashes with a poker. Fill the fire-box three-fourths full. 
Open the lower front creative damper and cliimney dampers. Close oven and check dampers. 

When the lower part of the coal is red, and the top still black, close the dampers. 

Always have black coals on top. 

To heat the oven, *open the oven damper and half close the chimney damper. 

To check the fire slightly, half open the slide in the check damper. 

To check decidedly, open the check damper. 

To keep a fire over night, fill the fire-box with coal, close oven, lower front and chimney 
dampers, and open the check damper half way. 

*The oven damper, when properly turned, forces the heated air around the oven, before it 
escapes through the chimney. 

The dampers differ slightly in different ranges, but the function of each is the same. 

NOTES: 



[Lesson 12B) 



SCALLOPED DISHES 



[Page 31] 



GENERAL RULES 

The crumbs used for scalloped dishes may be made from the inside of stale bread, 
rubbed or grated, or from dried bread which has been rolled. The crumbs must be seasoned 
and added to the melted butter. 

Place the moistened food material in two layers and the crumbs in three layers, using 
one-third of the buttered crumbs on the bottom of the baking dish, then half the food, ther 
crumbs, food, and the remainder of the crumbs on top. 

All baking dishes must be buttered or greased. 

Melt butter in the mixing bowl over hot water, — add crumbs to the butter. 

Mix butter and crumbs with a fork. 

To 1 c. soft crumbs use 1 tbsp. butter, i/g tsp. salt. 

To 1 c. hard crumbs use 4 tbsp. butter, % tsp. salt. 

Few grs. pepper in dishes when pepper is used. 



3 c. stewed tomatoes 
6 cloves 
1 tsp. salt 



SCALLOPED TOMATOES 

% tsp. pepper 
% tsp. onion juice 
1 tsp. sugar 



2 c. soft crumbs 
1 c. cracker crumbs 
6 tbsp. butter 



Cook tomatoes with seasonings. Follow rules for scalloped dishes. 



SCALLOPED APPLES 

3 c. apples cut in eighths % c. water 

% c. sugar % lemon, juice and rind 

% tsp. cinnamon 2 c. soft bread crumbs 

% tsp. nutmeg 2 tbsp. butter 

Prepare according to rule and bake 1% hours in a moderate oven, using half the water 
on each layer of apples; or, cook apples with the sugar, cinnamon, nutmeg and 1 cup of 
water, until apples are soft. Add lemon juice and rind. Follow rule for scalloped dishes 
and bake until crumbs are brown. See paragraph II. 




SCALLOPED EGGS 

4 hard cooked eggs 1^/^ c. buttered hard crumbs 

% c. or 1 c. cold chopped meat 1 pt. white sauce (Lesson 7B) 

Chop the eggs, and follow the rule, alternating the* eggs and meat, or add chopped eggs 
and meat to the sauce. Follow rules for escalloped dishes. See paragraph II. 



SCALLOPED OYSTERS 



Vs c. melted butter 
1 tsp. salt 
Ys tsp. pepper 



1 pt. oysters 

Vs c. oyster liquor or milk 

1% c. cracker crumbs or stale bread crumbs 
Follow rules for scalloped dishes, using half of the liquor on each layer of oysters. Bake 
30 minutes in a hot oven. Never allow more than two layers of oysters for scalloped 
oysters. If three layers are used, the middle layer will be underdone, while the other two 
are properly cooked. 



tT*age m 



BASIC PUmClPLKS OF DOMESTIC SCIENCE 



tLesson 13 A] 



AIR IN ITS RELATION TO COOKERY 

In Lesson 3B we learned that by BEATING a mixture, a large amount of air is enclosed, 
and by CUTTING and FOLDING, the air already introduced is prevented from escaping. 

Air at 70 degrees F., in a hot oven, expands to about double its volume. 

When a mixture is beaten thoroughly it is filled w^ith air bubbles, and when this is 
cooked or baked in a hot oven, each air bubble becomes enlarged by the heat; the heat also 
dries the mixture and forms a wall around each expanded air bubble, firmly fixing it in place. 

In egg mixtures, like omelets, the heat coagulates the albumen in the egg at a low 
temperature; this firmly fixes the bubbles in place, leaving a light and porous mixture. 

All egg mixtures should be cooked at a moderate temperature. Example: Sponge Cake, 
Angel's Food, etc, 

A batter containing a large amount of water and baked in a hot oven, puffs up by the 
steam produced. The steam is formed when the liquid within the mixture is sufficiently 
heated. Water in changing to steam is expanded more than 1,700 times, and consequently 
puffs up the mixture. Example: Cream Puffs, Pop-overs, etc. 

Review lessons up to date. 






I 

Breaking an Egg 



II 

Slipping white into a plate 
and yolk into a bowl 



III 

Beating white, enclosing air 



NOTES: 



[Lesson 13B] 



OMELETS 

PART I 



[Page 33] 



PLAIN OMELET 



4 eggs 

Yi tsp. salt 



4 tbsp. hot water 



Few grains pepper 
1 tbsp. butter 

Separate eggs. Beat yolks until thick; add salt, pepper and hot water. Beat whites 
until stiff and dry, and fold them into the first mixture. Heat omelet pan and butter sides 
and bottom. Turn in mixture. Cook slowly. When well puffed and delicately browned 
underneath, place on grate of oven to finish cooking on top. . The omelet is cooked if it is firm 
to the touch when pressed with the finger. If it clings, it is not cooked. Fold and turn on a 
hot platter. Serve with 1% cups thin white sauce (Lesson 7B). 

OMELET WITH MEAT AND VEGETABLES 

Fold in oysters, cut in halves, to plain omelet mixture. Follow directions given in Plain 
Omelet recipe. 

OYSTER OMELET 

Cook plain omelet. Add cooked vegetables or meat to the white sauce or fold them into 
the omelet mixture. 




PART II 



POP OVERS 



Yz tsp. melted butter 



1 c. flour % c. milk 

Yi tsp. salt 2 eggs 

Mix salt and flour; add one-half the milk, beat until smooth. Add remaining half of 
milk, well-beaten eggs and butter. Beat 2 minutes with Dover egg beater. Turn into hot 
buttered iron gem pans, and bake about 35 minutes in a hot oven. Halves of canned peaches 
may be dropped into mixture in pan just before baking. The mixture will cover the peach. 

Serve with peach sauce. 

Creamed meat or vegetables may be served in Pop-over cases. 



[Page 34] 



PART ni. CREAM PUFFS 



[Lesson 14A] 



/■""^^i^. 




CREAM PUFFS 

% c. butter 1 c. boiling water 1 c. flour 4 eggs 

Put butter and water in saucepan and place over the fire. As soon as it begins to 
boil add flour, all at once, and stir briskly, until the mixture leaves the side of the pan. 
Remove from the flre, cool, add one Unbeaten egg, add another, beat; and so on, until the 
four have been added. Drop by spoonfuls onto a buttered pan about two inches apart. Bake 
in a moderate oven from 25 to 45 minutes, or imtil puffs are flrm and crusty to the touch. 
Cool. With a sharp knife make a cut and flll with Cream Filling or Whipped Cream. Cream 
puff mixture may be fried in deep fat. Creamed vegetables and meat or fish may be served 
in cream puff cases. 

CREAM FILLING 

% e. sugar 1 tsp. salt 2 c. scalded milk 

Va c. flour 2 eggs 1 tsp. vanilla 

Mix dry ingredients; add eggs slightly beaten, and pour in gradually the scalded milk. 
Cook 15 minutes in double boiler, stirring constantly until thickened. Cool and flavor. 

WHIPPED CREAM 

1 pt. heavy cream Va c. sugar 1 tsp. vanilla 

Beat the cream with r, Dover egg-beater until thick; add sugar and vanilla. Beat until 
thoroly mixed. Cream should be cold and the bowl containing it placed in a pan of ice 
water while beating. If beaten too long it will separate. 



CHOCOLATE ECLAIRE 

.Shape cream puff mixture 4% in. long by 1 in. wide 



moderate oven. Split and fill with cream filling. 



Bake about 25 minutes in a 
Frost with chocolate frosting. 



CHOCOLATE FROSTING - 

Mix 4 tbsp. boiling water or scalded cream with 1 square melted chocolate, add enough 
confectioner's sugar gradually to make it of right consistency to spread. One yolk of egg may 
be added and % tsp. vanilla. 



tlesaon 14B] NOURISHING DESSERTS [Page 35] 

APPLE SNOW 
% c. apple pulp Whites 3 eggs Powdered sugar 

Pare, quarter and core 4 sour apples. Steam until soft and rub through sieve. There 
should be % c. apple pulp. Beat the whites of eggs until stiff; add gradually apples sweet- 
ened to taste. Pile lightly on a dish and serve with custard sauce. One tbsp. lemon juice 
may be added. 

PRUNE WHIP may be made by substituting % c. pulp of steamed prunes. 

CUSTARD SAUCE 

iy2 c. scalded milk ^ c. sugar % tsp. vanilla 

Yolk 3 eggs Vs tsp. salt 

Beat the yolks slightly, add sugar and salt; stir constantly while adding gradually the 
hot milk to the yolk mixture. Return to the double boiler. Cook in the double boiler, 
stirring constantly until the mixture thickens, and a coating is formed on the spoon. Chill 
and flavor. If cooked too long, custard will curdle. Should this happen, beating the mixture 
with a Dover egg beater will restore the smooth consistency. When eggs are scarce, use 
two yolks and Yo tbsp. cornstarch. 

TAPIOCA CREAM PUDDING 

iy2 tbsp. minute tapioca, or ^4 c. pearl tapioca Vs c. sugar 

2 c. scalded milk Vi tsp. salt 

2 eggs 1 tsp. vanilla 

Pick over tapioca and soak one hour in cold water to cover. Drain, add to milk and 
cook in a double boiler until tapioca is transparent. Mix the yolks with the sugar and salt. 
Combine by pouring hot mixture slowly into egg mixture. Return to double boiler and cook 
until it thickens while stirring consta:ntly. Add vanilla and fold in whites of eggs beaten 
until stiff; remove from range, chill and serve. 




Sago Pudding, with Whipped Cream and Candied Cherries 

SAGO PUDDING 

V2 c. sago 1/3 c. sugar 

2 c. scalded milk Yi tsp salt 

2 eggs 1 tsp. vanilla or grated rind one lemon 

Pick over sago and wash, drain, add to milk, and cook in a double boiler until sago 
is transparent. Mix the yolks with sugar and salt. Combine mixtures by pouring hot mix- 
ture slowly into egg mixture and cook in a double boiler until thickened. Fold in the stiffly 
beaten whites; remove from range. Flavor and mold. Serve cold with 

GRAPE SAUCE 

% c. sweetened grape juice % c. water 1 tbsp. lemon juice 

IY2 tbsp. cornstarch 

Heat the grape juice and water; add the cornstarch diluted with ^ c. cold water. Boil 5 
minutes, stirring until thickened; add the lemon juice. If not sweet enough, add sugar to 
taste. 

One pound grapes usually makes 1 pt. juice; 1 c. sugar is usually added to 1 pt, of grape 
juice, 

/ 



LPage 36] BASIC PRINCIPLES OP DOMESTIC SaENCE [Lesson 15A] 

FOOD 

Lifeless food makes life tissue. 

FOOD is anything that nourishes the body. 

Food is necessary for repair, growth and energy. The food is to the body what wood^ 
coal or other fuel is to the locomotive engine. Let us make use of this familiar comparison: 

The Locomotive Engine The Human Body r 

1. Material structure 1. Material structure 

2. Fuel — coal, wood, etc. 2. Food. 

3. Air 3. Air 

4. Water 4. Water 

5. Waste products 5. Waste products 

Neither the body nor the engine can do its work without food or fuel and plenty of 
fresh air. 

The fuel in the fire-box of the engine is burnt by the aid of the oxygen in the air 
uniting with the carbon in the fuel. The heat produced changes the water into steam, and 
the expansion of this steam produces motion. 

The human body moves from' place to place and is kept warm because a slow fire is 
burning within us. The food taken into the body is burnt or oxidized in nearly every part 
of the body. Without fresh air and food every day the slow fire would go out and we would 
gradually waste away and die. 

Every part of the steam engine is always wearing out, but it cannot repair itself. 

The body, too, is always wearing out, but it can repair itself. Every beat of the heart, 
every movement of a muscle, etc., all lead to waste. What we eat and drink takes the 
place of what is used up. 

The young and growing must take in a little more than what is used up. The food we 
eat is turned into flesh, bone, hair, etc., besides furnishing heat and energy. 

The food must be digested, absorbed and assimilated. The blood carries the absorbed 
food to every part of the body. 

The engine gets rid of its waste in the form of ashes, cinders, and gases. 

The body gets rid of its waste products by diff'erent channels, breath, perspiration, etc. 

The engin'e will not do its work unless all parts are kept in working order. 

Each and every part of the human body, in order to do its work properly, must be kept 
in a good condition, used in the proper way, and kept clean inside and outside. 

NOTES: 



[Lesson 156] 



FRUIT TAPIOCA PUDDINGS 



[Page 37] 




FRUIT TAPIOCA AKD SAGO PUDDINGS 



APPLE 



PEACH 

% c. tapioca or sago 
Cold water to cover 
% c. boiling water 
2 c. canned peaches and 

syrup 
Yi tsp. salt 
% c. sugar 
1 tbsp. lemon juice 
Rind ^ lemon 



STRAWBERRY 

% c. tapioca or sago 

Cold water to cover 

I'/s c. boiling water 

1% c. strawberry pulp or 

1% c. canned strawberries 

Sweeten to taste 

Ys tsp. salt 

Rind ^4 lemon 



% c. tapioca 
Cold water to cover 
2 Ml c. boiling water 
7 sour apples cut in 

eighths (cooked) 
Vi tsp. salt 
% c. sugar 
1 tbsp. lemon juice 
Rind ^ lemon 
Few grs. nutmeg and 

cinnamon 

DIRECTIONS. — Wash and soak the tapioca and sago one hour or more in enough cold 
water or fruit juice to cover; add the boiling water, cooked fruit, fruit juices, salt, sugar and 
lemon rind. Cook in a double boiler until tapioca or sago is transparent. Mold, chill and serve 
with cream and sugar. Minute tapioca may be used, and this requires no soaking. 

The cooked fruit, when large fruit is used, may be used to line the mould, and only the 
fruit juices added to the tapioca mixture. 

The stiffly beaten whites of two or three eggs may be folded in just before pouring the 
mixture into the mould. The yolks may be used in making a custard sauce, and served with 
the pudding. Adding the eggs makes the pudding more nutritious. 



NORWEGIAN PRUNE PUDDING 



1 tsp. lemon juice 

Rind % lemon 

1 inch piece stick cinnamon 



1% c. boiling water 
Vs c. cornstarch 



% lb. prunes 
2 c. cold water 
1 c. sugar 

Pick over and wash prunes, then soak one hour or more in cold water to cover. Boil 
until soft in the water in which they have been soaked. Remove the stones; add sugar, 
lemon juice, rind, cinnamon, boiling water, and simmer fifteen minutes. Mix cornstarch 
with enough cold water to pour easily, add to cooked prune mixture and cook 5 minutes. 
Remove cinnamon, mold and chill. Serve with plain or whipped cream. Chopped almonda 
may be added to the mixture just before being poured into the mould. 



[Page 38] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 16A] 

FOOD— Continued 

The whole world is made up of elements and their compounds. 

Of the seventy different elements, only about thirteen enter into the composition of the 
body. The four most imjjortant are: Oxygen, hydrogen, carbon and nitrogen. These a:e 
formed into chemical compounds by the vegetable and animal kingdoms, and support tho 
human being. 

The substances comprising the body must be obtained from the food, air and water 
(H2 0). That it may be easier to understand the subject of foods and their digestion, 
food is classified as follows: 

( Proteins 

Organic ■< Carbohydrates 
' ( Fats and Oils 

, . ( ]Nrineral ]\Tatter 

Inorganic -^ tt- , 
=> I Water 

Proteins always contain nitrogen and are called nitrogenous foods 

They also contain carbon, hydrogen, oxygen, and one or more elements, and are called 
tissue-builders, because their chief office is to build and repair tissues. 

Example: Fish, meat, eggs, milk, cheese, peas, beans and cereals. 

Carbohydrates include all the sugars and starches. 

They contain carbon, hydrogen and oxygen. The chief office of the carbohydrates is 
to furnish energy and maintain heat. 

Example: Cereals, rice, sago, tapioca; vegetables, (potatoes); sugar cane, sugar of 
fruits, etc., cellulose and gums. 

Fats and Oils are composed of carbon and hydrogen, with a little less oxygen than the 
carbohydrates. The chief office of the fats and oils is to store up heat and energy to be 
used as needed, and they form the fatty tissues of the body. They yield about twice as 
much heat, pound for pound, as the carbohydrates. They are obtained from both the animal 
and the vegetable kingdoms. 

Example: Butter, cream, and the fat of meats, fish, cereals, nuts, and the berry of the 
olive tree from which olive oil is extracted. 

Mineral Matter. — The chief office of mineral matter is to build up bone and other tissue, 
to aid digestion, and to purify the blood. 

Example: Sodium, iron, lime, potash, sulphur, salt. 

Water. — See Lesson 4A. 

NOTES: 



[Lesson 16B] 



SIMPLE SALADS 



[Page 39] 



1 tsp. salt 

1 tsp, mustard 

2 tsp. sugar 

Mix the salt, 
with 1 tbsp. cold 
the scalded milk; 
the yolk mixture, 
mixture thickens. 



COOKED SALAD DRESSING 

Few grs. cayenne % c. scalded milk 

1 tbsp. flour 1/4 c. hot A'inegar 

Yolks 2 eggs or 1 egg 1 tbsp. butter 

mustard, sugar and cayenne; add the yolks nnd mix thoroly. Stir flour 
water until smooth. Add a little of the scalded milk, stir, pour it into 
cook in a double boiler, continue stirring until thickened. Pour it into 
return to double boiler, add the hot vinegar, stirring constantly until the 
Add the butter. Cool before using. If cooked too long it will curdle. 



SHREDDED CABBAGE OR COLD SLAW 

Remove wilted leaves, and cut a quarter from a small head of cabbage and let stand in 
cold water imtil crisp. Cut out stalk, and cut into very fine pieces. Serve with cooked 
salad dressing. 

CABBAGE SALAD 

Scoop out the inside of a small head of cabbage. Cut into small pieces. Add finely 
cut celery. Soak until crisp in cold water. Drain. Moisten with salad dressing. May be 
served in the cabbage head. 




POTATO SALAD 

2 c. cubed bftiled potatoes 1 c. finely cut celery 

1 apple cut In 14-inch cubes Salad dressing 

Add salad dressing to moisten. Garnish with celery tips, curled celery or hard-cooked 



eggs. 




SALMON SALAD 

Flake remnants of cold boiled salmon, or canned salmon. Add celery moistened with 
salad dressing. Arrange on nests of lettuce leaves. Garnish with the yolk of a hard cooked 
egg forced thru a potato ricer or strainer, and the white of egg cut into strips. Thiu slices 
qf lemon dipped in finely cut parsley may be used as a garnish. 



[Page 40] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 17A] 

LAYING THE TABLE 

The room should be in perfect order, the air fresh, and the temperature comfortable. 

GENERAL DIRECTIONS 

Cover the table with an undercloth of felting or Canton flannel, or a clean cotton blanket 
may be used. Over this spread a spotless table cloth evenly, the middle fold upward dividing 
the table exactly in half. 

POSITION OF HOST AND HOSTESS 

Position of the host, at the head of the table, near entrance door. Hostess at the foot 
of the table opposite. 

PLACING TRAY CLOTH, CARVING CLOTH, CENTERPIECE, ETC. 
Tray cloth in front of hostess; carving cloth in front of host, on which arrange the 
knife rest. Carafe cloths near corners of table. 

PLACING PLATES 

Place a plate for each person, one inch from edge of table. If bread and butter plates 
are used, jjlace one plate a little to the left, with butter spreader on edge of plate, a little 
to the right of plate. If individual butter plates are used, place over tip of fork. ' 

PLACING KNIVES, FORKS AND SPOONS 

Place tlie knife or knives at the right of each i^late, the sharp edge toward the plate; 
the fork or forks at the left, tines up, one inch from the edge, being careful to have the 
spacing the same at every place. Spoons at right of knife, bowls up, handles an inch from 
the edge of the table, or over the plate, handles to the right. Place silver in the order in 
which it is to be used counting from the outside toward the plate. 

PLACING THE GLASSES 
Place the water glass top up at right of plate, at end of knife blade. 

PLACING NAPKINS, PEPPER, SALT 
Place napkins at left of plate. Pepper and salt near corners, or one of each between 
the places for two people. 

CHAIRS 
Arrange chairs so they need not be drawn out when people are seated. 

SIDEBOARD AND SIDE-TABLE 

Object: To hold all extras that mny be needed during a meal. Sideboard may or may 
not be covered. Side table should always be covered. 

EXTRAS ON SIDEBOARD 

Plates, tumblers, forks, knives, spoons, cups, saucers, sugar bowl and creamer, water 
pitcher, milk pitcher, crushed ice, finger bowls, oil and condiments. 

SIDE-TABLE 
Serving plates, silver, carving knives and forks, trays (small), table scraper and tray. 
Space for soup tureen cover, vegetable dishes, gravy boats, etc. 

Have at hand a soft napkin and heavy cloth in case of accident, 

NOTES: 



[Lesson 17B] BREAKFAST TABLE [Page 41] 

BREAKFAST 

ARRANGE COFFEE SERVICE ON TRAY CLOTH 

Before Serving — Fill finger bowls Vs full cf tepid water, and place on a fruit plate 
covered with a doily. Knife at right and spoon at left. 

Place fruit in center of table. 

Cut bread and place on table; also butter balls. Fill carafes, water pitcher, milk 
pitcher and creamer. Put crushed ice in tumblers, fill % full of water. 

GENERAL DIRECTIONS FOR SERVING 

Meal is served from the table by host and hostess, or from side table by the waitress. 

Warm plates for hot food; 

Cold plates for cold food. 

Dishes are held in the palm of the left hand on a folded napkin, or placed on a tray 
covered with a doily. 

Everything is placed at the right and passed at the left. 

In passing, hold left hand or tray low enough that each person may serve himself easily. 

Serving silver should be placed in dish of food before passing. 

If possible, serve hostess first and host last; serving those at right of hostess, then those 
at left. Serve one course around the table to the right, the second to the left, that all may 
be sure of equal attention. 

Keep glasses properly filled. To fill glasses, draw to edge of table (do not remove from 
table) then replace. 

IN CLEARING THE TABLE BETWEEN COURSES. 

First, remove food, platters, serving dishes. 

Second, soiled china, silver, glass, cutlery. Do not remove silver and cutlery from dishes 
in which they have been used. 

Third, clean china, glass and cutlery. 

Remove everything relating to one course before serving another. 

Plates should be removed with the right hand at left of person, one at a time. If two 
are removed at once, take one in each hand; never pile. 



[Page 43] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson ISA';, 

DINNER 

A SIMPLE DINNER may consist oi two courses, meat or fish with vegetables, and u 

dessert. 

A Dinner may consist of three courses, soup meat or fish with vegetables, and a dessert. 

A Dinner may have more courses, as soup with rolls or bread, croutons or baked crack- 
ers, fish, meat with vegetables, salad, dessert, coffee. 

ARRANGE THE Ci OTHS, KNIVES AND FORKS AS FOR THE BREAKFAST 

Place at the right of each knife a soup spoon and a teaspoon, or more if needed. 

A carving knife and fork should be placed at the right of the host, who usually serves 
the meat, and the tablespoons beside the dish to be served. 

Bread sticks or dinner bread is placed in the folds of the napkin. 

If the serving is done by the host or hostess, the hostess should serve the soup, vegeta- 
bles, salad, dessert, and tea or coffee; the host, meat or fish. 

With a waitress, the hostess serves the soup, salad, dessert and coffee; the host, meat or 
fish, while the waitress passes the plates as food is se/'ved. and also serves the vegetables and 
entrees. 

Place a ladle with the handle at the right, beside the tureen, before the hostess, and hot 
soup plates directly in front, almost touching tureen to preven-- dripping on cloth. 

In serving, soup should be dipped away from, not toward, the ^i^rson. The same rule 
holds good in eating it. 

After the cover has been removed from the tureen, tiie Wi-iiir^sp -.mutM. ^itand at the left 
of the one who is serving, hold the tray in the left hand, and ^''■itp ^lie riguu place the filled 
plate on the tray. Take it to the right of each person and, with the right hand, set it in 
front,close to the edge of the table. 

After the first course, remove the soup tureen and the plates, one at a time, on a tray, or 
by taking one in each hand. Never pile one on the other. 

Arrange the meat and the plates for the second course. 

If anything is served with the course, the dish containing it should be placed on the 
tray, or held in the palm of the left hand on a folded napkin, with the handle at the serving 
spoon or fork toward the person. Pass it to the left side of each. 

In removing a course, take large dishes or platters first; then the plates and Knives 
and forks. 

The carving knife and fork should be placed side by side on the platter. 

Before the dessert is placed on the table, remove all dishes except the dessert spoons 
and glasses. Remove crumbs with a crumb knife or napkin. 

Place the dessert in front of the hostess, serving spoon or fork at her right, plates and 
saucers in front or at the left. 

NOTES: 



[Lesson 18B] 



PRACTICE TEST LESSON 



[Page 43] 




Luncheon Prepared From Left-Overs 

MENU I 

Cream of Corn Soup 

Pop Corn Bread Sticks 

Scalloped Veal and Tomatoes 
Tomato Sauce Bread and Butter 

Fruit Tapioca, Cream and Sugar 



MENU II 

Tomato Soup 

Celery Crackers 

' Scalloped Flaked Cod 

or 

Hot Meat Sandwiches 

Potatoes with Parsley Sauce Bread and Butter 

Sago Pudding with Grape Sauce 



Prepare above, using large recipes. 

Cost of preparing above menus to serve six: 

lyfater^al Quantity 



Cost 



[Page 44] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



INDIVIDUAL RECIPES FOR FIRST SEMESTER. 



LESSON 6B 

Com Oysters 

2 tbsp. sweet corn 
2 tsp. beaten egg 
2 tsp. flour 
Few grs. salt 
Few grs. pepper 

Baked Corn 

2 tbsp. corn 
^ egg 

2 tsp. flour 

% tsp. green pepper 

% tsp. salt 

^ beaten white 

Stuffed Tomatoes 

1 tomato 

3 tbsp. cracker crumbs 

4 tbsp. finely chopped 

cooked meat 
Yz tsp. butter 
Vie *SP' salt 
Few grs. pepper 

LESSON 7B 
Milk Toast 

1 slice bread 
Sauce 

14 c. milk 

1 tsp. flour 

1 tsp. cold water 

1 hard cooked egg 

Few grains salt 

Demonstrate 

Eggs a la Golden Rod 

and 

Croustades 

LESSON 8B 

Hot Chicken Sandwich Recipe 

May use small piece of veal 

1 slice of bread cut in fourths, making 

two small sandwiches 
Yi c. sauce made with stock 

Demonstrate 
The Club House Sandwich 

LESSON 9B 

German Toast. 

2 tsp. egg 
Few grs. salt 
Y2 tsp. sugar 
IY2 tbsp. milk 
1 t|Itc« br^ad 



LESSON 9B 

Baked Apple. 
1 apple 

1 tbsp. sugar 

Few grs. cinnamon 
Few grs. nutmeg 
Rind Ys lemon 

Demonstrate 
Baked Bananas 

LESSON lOB 

Tomato Soup 
Y2 c. water 
Y2 c. tomatoes 

2 peppercorns 
Bit of bay leaf 
1 clove 

% tsp. sugar 
j4i slice onion 
ye tsp. salt 
It'ff tsp. soda 
1 tsp. flour 
1 tsp. water 
1 tsp. butter 

Vegetable Soup 
1 slice carrot 
1 slice turnip 
1 tsp. celery 

3 slices potato 
1 slice onion 
Small piece of suet 
IY2 c. water 

Y2 tsp. parsley 
Few grs. pepper 
Y2 tsp. salt 

LESSON IIB 

Cream of Potato Soup 

Y2 potato 

% c. milk 

% slice onion 

1 tsp. butter 
, 1 tsp. flour 

Ys tsp. salt 

Few grs. celery salt 

% tsp. parsley 

1 slice bread for Impe- 
rial Sticks 

Cream of Tomato Soup 
% c milk 
Yi slice onion 

1 tbsp. flour 
Ys c. tomatoes 
rg tsp. soda 

% tsp. sugar 

2 tsp. butter 
% tsp. salt 
Few grs. pepper 
1 cracker 



INDIVIDUAL RECIPES FOR FIRST SEMESTER 



[Page »5) 



LESSON 12B 

Scalloped Apples. 



Sauce. 



% apple 

1^2 tbsp. sugar 

Few grains cinnamon 

Few grains nutmeg 

14 c. water 

^2 tsp. lemon juice 

I/3 c. soft bread crumbs packed 

1 tsp. butter 



LESSON 14B 
Apple Snow. 

^ apple steamed 

% beaten white of egg 

1 tbsp. powdered sugar 



Prune Whip 

3 prunes 

% beaten white of egg 

1 tbsp, powdered sugar 



Scalloped Eggs. 

V2 egg 
1 tbsp. meat 

4 tbsp. crumbs and 2 tsp. butter 
3 tbsp. white sauce (?) enough to 
moisten 



LESSON 13B 



Omelet 



1 egg 

Vs tsp. salt 
Few grs. pepper 
1 tbsp. hot water 
1/4 tbsp. butter 



Custard Sauc«. 

Yi c. scalded milk 
^ig tsp. salt 
2 tsp. sugar 

V2 yolk 

Few drops vanilla 



Sago Pudding 

% tbsp. sago 
Ys c. milk 
^ yolk and white 
2 tsp. sugar 
Few grs. salt 
4 drops vanilla 



Grape Sauce. 

3 tbsp. grape juice 
3 tbsp. water 
%tsp. corn starch 
1 tsp. lemon juice 



LESSON 13B 



Pop- Overs 



4 tbsp. flour 

i-B tsp. salt 

3% tbsp. milk 

2 tbsp. beaten egg 

fgtsp. melted butter 



LESSON 16B 
Salad Dressing 

14 tsp. salt 
J4 tsp. mustard 
Y2 tsp. sugar 
Few grs. cayenne 
IY2 tsp. flour 

% yolk 

3 tbsp. scalded milk 
1 tbsp. vinegar 



LESSON 14B 

Cream PufEs. 

2 tbsp. butter 

4 tbsp. boiling water 

4 tbsp. floui 

i egg 



Potato Salad 

Y2 c. potato cubed 
1 slice apple 
1 tsp. celery 



Salmon Salad 

IY2 tbsp. salmon 
Demonstrate Cabbage Salad 



fpRge 46] BASIC PiEimClPLDS OF DOMESTIC SCIENCE 



NOTES: [Page 47'* 



[Page 48] BASIC PRINCIPLES 01' DOMESTIC SCIENCE 



MOTES: [Page 49] 



[Page 50] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson ISA] 

CARBOHYDRATES— HEAT AND ENERGY PRODUCERS 

CARBOHYDRATES CONTAIN CARBON, HYDROGEN AND OXYGEN 

. The hydrogen and oxygen are in the same proportion as in water (H2 0). 

Containing a large amount of carbon, the element which will bum, they are classed as 
fuel foods. 

The Fuel Foods which we eat combine in our bodies with the oxygen inhaled with the air 
we breathe, producing heat and the necessary power for motion. 

The slow fire in our bodies takes place in all the tissues. 

The normal temperature of the body is 98 plus deg. F., and as this is the same summer 
and winter, we need more fuel foods in the winter than in the summer. 

Carbohydrates furnish energy and maintain heat. 

Carbohydrates include all the starches and sugars. 

Carbohydrates in the form of starch furnish a bulky food, and while a certain amount of 
bulk is necessary, an excess causes gastric trouble. 

STARCH 
STARCH is a white glistening powder. It is fovmd in the vegetable kingdom and most 
abundantly in cereals (rice, wheat, oats, etc.), sago, tapioca, nuts, arrowroot and vegetables. 
Alone it cannot sustain life, but must be taken with foods that build and repair tissue. 

Experiments show that : 

1. CoM water separates the starch grains. 

2. Boiling water swells and softens starch grains. If starch has been mixed with 

cold water first, boiling water added forms a soft paste. 

3. Boiling water poured on dry starch forms a lumpy mixture. 

4. Starch mixed with sugar before boiling water is added separates the starch 

grains and forms a smooth paste. ^ 

5. Starch mixed with melted butter before adding boiling water separates the 

starch grains and forms a smooth mixture. 

6. Starch heated without water becomes sticky, yellow, brown, then black, but 

does not swell nor soften. 

Heat and moisture are necessary to soften starch. 

Raw starch is not soluble. 

All foods containing starch must be thoroly cooked in order to prepare them for diges- 
tion. 

The digestion of starch begins in the mouth, where, if masticated sufficiently, it is acted 
upon by the ptyalin of the saliva. This changes the starch into a soluble substance called 
dextrine (a sugar). The food passes on to the stomach where no action takes place on 
starch, and into the small intestines, where the change into dextrose (or sugar) is completed 
by the action of amylopsin, a ferment in the pancreatic juice. 

All starch must be changed into dextrose before it can be absorbed and used in the body. 

NOTES: 



[Lesson 19B] 



POTATOES 



[rage 51] 



A POTATO IS A TUBER OR AN ENLARGEMENT OF THE UNDERGROUND STEM 

Potatoes coutain nium tliaii tiuee-quarters water and nearly one-fifth starch. They also 
contain a very small amount ol protein matter, potash salts and other mineral matter. 

Potatoes should be kept in a cool, dark, dry place. If kept in a light place, an unpleas- 
ant llavor is developed. 

Potatoes pared before being boiled lose much of their food value during cooking. 

Most of the mineral matter lies just beneath the skin. 

Always pare potatoes thinly when skin is removed, and take out eyes with the point of 
'he knife. 

Old or poor potatoes are improved by soaking for one hour in cold water, as it restores 
the moisture lost by long drying. 

Rapidly boiling water wears off the outside of the potato before the middle is cooked. 
J.et it bubble gently. 

If the outside of large potatoes becomes soft before the inside is cooked, add one pint of 
:;old water. There is heat enough inside the potato to finish the cooking. 

Quickly baked potatoes are more easily digested than boiled potatoes. 

BOILED POTATOES 

Choose medium-sized potatoes. Wash, pare and drop into cold water. Cook in freshly 
boiling salted water until soft. Drain, uncover and sliake'gently over the fire until the out- 
side is dry and mealy. 

NOTE.— One tsp. salt to 1 qt. of water. 





RICED POTATOES 
Press hot boiled potatoes thru the ricer or a coarse strainer. 

MASHED POTATOES 
6 medium-sized potatoes Vs tsp. pepper 1 tsp. salt 

3 tbsp. butter i/s e. hot milk or more 

Boil and drain the potatoes — rice and mash in the saucepan in which they have been 
cooked. 

Season, add the butter, and gradually the hot milk. 

Beat until light with a fork, or wire beater, and pile on a hot dish. 

BAKED POTATOES 
Select medium-sized potatoes, wash, scrub and dry them well. Bake them in a shallow 
pan on the rack in a mnderntelv hot oven until soft (about 40 to 45 min). Turn them occa- 
sionally, and when soft press iliem betwem the lingers to break the skins in order to let the 
steam escape. Serve in a folded napkin. 




POTATO PUFFS 
Bake 6 potatoes. When baked, cut slice from top of each and scoop out inside. 
Mash according to recipe for mashed potatoes. 
Refill the jackets, brush the tops with slightly beaten white of egg, and brown in oven. 

CREAMED POTATOES 
Cut cold boiled potatoes into cubes and allow IV^ c. white sauce to 2 c. cubed potatoes. 
Reheat new potatoes in white sauce. Finely minced parsley may be added. 



[Page 52] 



BASIC PRINCIPLES OF DOMESTIC SCTENCE 



[Lesson 20A] 



CARBOHYDRATES— CEREALS 

CEHEALS or GRAINS are grasses, the seeds of which are used for food. 

The word "Cereal" comes from the name of the Roman goddess, Ceres, who was called 
the "Goddess of Agriculture." 

Nature provides some kind of a cereal in almost every country — from the oats and rye 
of the northern countries to the rice of the southern countries. Man depends on it for his 
daily bread. The following data, based upon the results gathered in dietary studies, shows 
that cereal foods alone supply the average family with 22% of the total food consumed— 
furnishing 31% protein, 7% fat and 55% carbohydrates in the diet. Cereals provide a com- 
pact food in a dry state easily kept. They contain the food elements in a desirable propor- 
tion with a small amount of refuse, are easily prepared, and furnish a digestible and inex- 
pensive food. All grains are covered with a hull or husk, which is indigestible. This is always 
removed. They also have another coating, a bran layer, which may or may not be removed. 
This is rich in mineral matter. In some, the germ is removed. 

Grains should be thoroly cooked before serving. 

Grains crushed are called grits. 

Grains crushed more finely or coarsely ground make meal. 

Grains finely ground and sifted make flour. 

Grains are usually mixed with water or other liquid to hydrate the starch, boiled or 
steamed and served as porridge or pudding, or baked into bread and cakes, or cooked with 
meat stock in soups. 

The cooking swells and bursts the starch cells. 

The grains usually used for food are: Wheat, oats, com, rice, rye, and barley. 

Among the most important are wheat, Indian com or maize, oats, rice, rye, and barley. 

From these are prepared various breakfast foods — oatmeal, Wheatena, Vitos, etc. 

They all contain more or less starch and therefore should be thoroly cooked. 

Cereals contain from 66 to 75% starch, from 7 to 15% proteid, from 1 to 10% fat, from 
10 to 12% water. 

Cereals should absorb all the water in cooking. 

The cooked cereal should be stiff enough to be chewed. Why? 



TABLE SHOWING COMPOSITION OF CEREALS. 








Proteid 


Fat 


Starch 


Minerals 


Water 


Oatmeal 


15.6 

14.2 

13.7 

11.8 

10.4 

9.3 

8.9 

7.8 

7.1 

6.1 


7.3 
1.9 
2.2 
1.1 
1.0 
1.0 
2.2 
0.4 
0.9 
1.0 


68.0 
70.6 
70.3 
75.0 
75.6 
77.6 
75.1 
79.4 
78.5 
77.2 


1.9 
1.2 
2.0 
0.5 
0.5 
1.3 
0.9 
0.4 
0.8 
1.4 


7.2 


Entire Wheat Flour 


12.1 


Graham Flour 


11.8 


Wheat Flour (Spring) 


11.6 


Wheat Flour (Winter) 


12.5 


Cornmeal 


10.8 


Pearl Barley 


12.9 


Rice 


12.4 


Rye Meal 


12.7 


Buckwheat Flour 


14.3 



The preceding table is from the Department of Agriculture, Washington. 

For Family Use, cereals should be bought in small quantities, and kept in glass or tin 
jars tightly covered. 

GENERAL RULES 

Directions for Lower Part of Double Boiler. — Fill the lower part of the double boiler 
one-third full of water; it must be kept rapidly boiling while cereal is cooking. If more 
water is needed before the cereal is cooked, add boiling water. 

Directions for Upper Part of Double Boiler. — Measure the water, boil, add salt and the 
cereal slowly, and place directly over the heat. Boil from 5 to 10 minutes, stirring to pre- 
vent burning; place over the boiling water which is in the lower part of double boiler and 
steam until cooked. If more water is needed, add boiling water. 
TABLE showing the time of cooking, and proportions of salt and water for Breakfast Cereals. 



KIND 


Tsp.ofSalt 

to a Cup of 

Cereal 


Cupfuls of 
Water to 1 
Cup Cereal 


Method of 
Cooking 


Time of Cooking 
in Hours 


OATMEAL, ROLLED OATS, etc 

RICE 




2 

8 or more 

3 

6 

4 

4 


Steam 
Boil 
Steam 
Boil 

Steam 

Steam 


1 hour or more 
Y'} hour or more 


RICE 


1 hour 


INDIAN MEAL 


If soaked, 3; 


BOMINY 


If not, 6 
If soaked, 3; 


FARINA and other fine wheat pro- 
ductions 


If not, 6 
1 to 3 hours 



[Lesson 20B] CEREALS [Page 531 




Oatmeal Mush vnth Apples 

OATMEAL MUSH WITH APPLES 

1 c. oatmeal (rolled) 1 tsp. salt 

2 c. boiling water 6 cooked apples 

Place lower part of double boiler % full of water over the fire. 

Measure the boiling water and salt into top part of double boiler. Place directly over 
the fire. Add oatmeal gradually. Boil directly over the fire from 5 to 10 minutes. Place 
upper part of double boiler containing cereal into lower part of boiler containing water. 
Cook 1 hour, or more. 

Core apples; leave large cavities; pare and cook in syrup (made of 1% c. of water and 
Ys c. sugar) until soft. Fill the centers with oatmeal mush and serve with cream. 

WHEATENA WITH DATES, FIGS, PRUNES, ETC. 

% c. wheatena 2 c. of boiling water % lb. dates, stoned and 

% c. cold water 1 tsp. salt cut in pieces 

Mix cereal, salt, dates and cold water; add boiling water gradually, place on front of 
range. Boil 5 minutes, then cook in double boiler 1 hour or more. Serve with cream. 

PETTIJOHN'S BREAKFAST FOOD 

1 c. Pettijohn's Breakfast Food 1 tsp. salt 

1^4 c. water Follow rules for cooking cereals. 

CEREAL OMELET 

4 eggs ^ e. or 4 tbsp. soft cooked 

% tsp. salt cereal, Vitos, Cream of 

Wheat, etc. 

Beat yolks until thick; add salt and cooked cereal. 

Fold in the stiffly beaten whites and cook in a buttered omelet pan. 

Follow directions in Lesson 13B. 

NOTE.— ALL CEREALS SHOULD BE THOROLY COOKED; THE LONGER THE BET- 
TER. CEREALS MAY BE COOKED THE PRECEDING DAY AND THEN REHEATED 
FOR BREAKFAST. COVER WITH A CLEAN, DAMP CLOTH SO THAT MOISTURE WILL 
NOT DROP INTO CEREAL FROM A TIN COVER. 

CEREALS ARE COOKED TO ADVANTAGE IN FIRELESS COOKERS. 

NOTE.— GRATED CHEESE MAY BE ADDED TO ANY COLD LEFT-OVER CEREAL, 
MADE INTO CROQUETTES AND FRIKD, COLD CORNMUAL MUSH MAY BE SLICED 
4J^ S4yTED. 



[Page 543 BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 21A] 

CARBOHYDRATES— RICE 

RICE IS A CEREAL, grown in Ceylon, China, Japan, Central America and the Gulf States. 

Rice is grown in swampy places and the very best rice is grown where there is a foot 
or two of water above the roots around the stem of the plants. 

There are two kinds of rice commonly sold, the Carolina rice which is a long siend.-^r 
grain, and the Japanese rice which is a short, flat, oval grain. 

The commercial rice }s usually polished and coated with glucose and talcum. The polish- 
ing removes the covering which is rich in mineral matter and therefore makes it undesirable. 
Buy unpolished rice, as it is not only richer in mineral matter but also in protein. 

Rice is the richest in starch (having about 79 per cent) and the poorest in protein and 
fat, of all the cereals. The starch grains are small and are easily digested. 

Rice is said to be the main food of one-third of the human race. With the exception 
of wheat, more millions of people eat rice as their main food than any other one cereal. 
The people of China, Japan and India use rice as their main food, not alone, but in combina- 
tion with protein foods. 

Alone, rice is not a perfect food. It should be eaten with foods that build and repair 
tissues, .as eggs, milk, meat, cheese, etc. 

When boiled, rice absorbs five times its weight in water; but loses eome of its small 
amount of mineral matter. 

The water in which rice has been cooked may be utilized in mixing bread, or it may be 
combined with vegetables and used as a basis for soups. 

The older and drier the rice, the longer it takes to soften. 

TO WASH RICE. — Put rice into a wire strainer; put strainer in a bowl of cold water, 
and rub the rice between the hands; change water two or three times, or until rice is clean, 
when the water will be clean. Polished rice should be washed in six waters to remove the 
talc and glucose covering. 

Review Carbohydrntos. 

Make out five questions. 

NOTES: 



[Lesson 21B] 



CARBOHYDRATES 



[Page 55] 



1 c. rice 



RICE 

PART I 

BOILED RICE 

2 qts. boiling water 



1 tsp. salt 



Pick over rice; add slowly to boiling salted water so as not to check the boiling of the 
water. Boil 30 minutes, or until soft. Drain in a coarse strainer and pour over it 1 qt. of 
the cold water, in order to separate the starch grains. Return to kettle, place on back of 
range and let it stand to dry off, when kernels are distinct. When stirring rice always use 
a fork to avoid breaking kernels. 



STEAMED RICE 



3 to 4 c. boiling water or 
scalded milk 



1 c. rice 
1 tsp. salt 

Put water and salt in top of double boiler, place on range, and add gradually well washed 
rice, stirring with a fork to prevent adhering to boiler. Boil 5 minutes, place over undei 
part of double boiler and steam 45 minutes, or until kernels are soft. Uncover that steam 
may escape. 



FLOATING ISLAND 

1% c. scalded milk 14 c. sugar 3 whites of eggs 

3 yolks of eggs i/s tsp. salt V2 tsp. vanilla 

Scald the milk, beat the whites until stiff. Fold in 2 tbsp. of sugar, and turn them into 
the hot milk and cook 3 minutes. Remove whites with a tablespoon into a serving di.sli. 
Prepare Custard Sauce. Mix the yolks, sugar and salt in a bowl. Pour the scalded milk in 
which the whites have been cooked, into the yolks. Stir while adding. Pour back into the 
double boiler and cook until a coating is formed on the spoon. Remove immediately; add 
riavoring. Pour around the cooked whites. This may be served with boiled or steamed rice 
or alone. 

PART II. 




Rice with Pineapples, Walnuts and Whipped Cream 



RICE WITH APPLES OR PINEAPPLE 



c. steamed rice 
eggs 



y2 c. milk 
% c. sugar 



2 steamed or cooked apples 
or 14 can pineapple 



Pare and core the apples, cut in eighths and cook until soft. 



Add well beaten yolks of eggs, sugar, milk and cooked apples cut in small pieces to the 
steamed rice. Fold in the stiffly beaten whites and liake 30 minutes in a well buttered and 
crumbed baking dish. SERVE WITH CREAM OR FRUIT SAUCE. 

Raisins or dates may be used in place of apples. 



[Page 56] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 22 A] 

CARBOHYDRATES— SUGAR 

SUGAR IS A SWEET CRYSTALLINE SUBSTANCE AND, LIKE STARCH, IS A CAR- 
BOHYDRATE. 

It differs from starch in being soluble in cold water, and in its sweet taste. 

Sugar is obtained from sugar cane, sugar beets, sorghum and sugar maple. 

SUGAR CANES are grown in the Gulf States, Cuba, Hawaiian Islands, East Indies. 
India and in other warm moist countries. They resemble cornstalks, and the spongy sub- 
stance between the joints is filled with a sweet juice or sap, from which cane sugar is made. 
Sometimes as many as 75 lbs. of sap are obtained from 100 lbs. of cane. The sap is heated 
in great kettles which causes the water to evaporate, leaving two products, molasses and 
brown sugar. The brown sugar is then refined by putting it through filters and cylinders 
which contain burned bones (bone black). When the liquid comes out of the bone filter it is 
a clear syrup. This is crystallized and made into Granulated, Loaf, Powdered and Confec- 
tioners' Sugar. 

GLUCOSE, OR GRAPE SUGAR, is found in honey, fresh fruit and on the skin of dried 
fruits, such as raisins, dates, etc. Commercial glucose is made from tlie starch of corn. Starch 
boiled for any length of time with an acid changes some of it into glucose. 

SUGAR RANKS FIRST AS AN ENERGY GIVING FOOD. It passes quickly into the 
circulation, so it produces energy in a very short time. It forms part of the rations of the 
soldiers of this and other countries. 

SUGAR is a great preservative, hence its use in preserving fruits and milk. 

EATEN AT PROPER TIMES, CANDY IS A USEFUL ARTICLE OF FOOD. It should 
not be eaten to excess nor before meals. If too much is eaten at a time, it is likely to ferment 
in the stomach. Three or four ounces a day may be considered the right amount for an 
adult. 

IN COOKING SUGAR FOR CANDY, use an agate or an iron pan, as it is less liable to 
burn than in tin. 

Butter pans for candy before it is cooked. 

Have ready some cold water in which to test the candy. 

When the candy is poured into the pan, do not scrape the saucepan over it, nor allow any 
of the scrapings to fall into it. 

Scraping or stirring the candy while cooling, after it has been poured into the pan, will 
cause it to become sugary. 

Acid substances like lemon-juice or cream-of-tartar added to the candy while cooking, 
will keep it clear. Temperatures: 

232 to 242 deg. F. — Soft ball. 345 deg. — Caramelization point. 

248 deg. F.— Hardball. 

NOTES: 



[Lesson 22B] 



CANDY 



[Page 57J 




PEANUT CANDY 

2 c. sugar 1 qt. peanuts 14 tsp. salt 

SHELL, remove skins, and finely chop peanuts. Sprinkle with the salt. Put sugar into a 
perfectly smooth pan. Place on the range and stir until sugar is melted, taking care to 
keep the sugar from the sides. Add the nut meat and pour at once into the buttered pans. 

PINOCHE 

2 c. brown sugar 4 tbsp. butter 15 drops vanilla 

Yo c. milk 1 c. nut meats 

BOIL the first three ingredients until a soft ball can be formed in cold water. 

Eemove from fire, cool, add nut meat and vanilla, and beat until creamy. 

Pour into buttered pans. Cut in squares. 

The butter may be omitted and one cup of milk used in place of the 1^ cupful. > 

SEA FOAM 

2 c. sugar % c. corn syrup ^ Whites two eggs 

% c. boiling water % c. chopped nut meats % tsp. vanilla 

BOIL first three ingredients until a hard ball can be formed in cold water, or until it 
spins a four inch thread. Pour syrup gradually into the stiffly beaten whites of eggs; add 
nut meats and vanilla; beat until creamy; pour into a buttered pan to cool. 

CHOCOLATE FUDGE 

ll^ c. sugar 2 tsp. butter % tsp. vanilla 

% c. milk 1 sq. Baker's chocolate 

BOIL first four ingredients until a soft ball can be formed when tried in cold water. 

Remove from fire and let stand 10 minutes. Beat until the mixture thickens; add vanilla. 

Pour quickly into a buttered pan. Cool and cut in squares. 

FRENCH CREAM 

1 egg white % tbsp. cold water 1 tsp. vanilla 

1 lb. confectioner's sugar 
MIX the egg white, cold water and vanilla. Beat until thoroly mixed. Add gradually the 
sifted sugar to the liquid until the mixture is stiff enough to knead. It may be used instead 
of fondant, for creamed walnuts, dates and almonds. 



1^4 c. light brown sugar 



TAFFY 

1 c. molasses ^ tsp. soda 

1 tbsp. butter 

BOIL together the first three ingredients until when tried in cold water it will form % 
bard ball, Add the soda, and pour into a buttered pan, PuU wh&n ^lightl^^ Q09I. 



[Page 58] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 23A] 

WHEAT 

Wheat is a Cereal grown in Russia, United States, France, India, Austria, Argentine, etc.* 

One-fifth of the whole world's crop is now raised in the United States. 

Minneapolis is the greatest flour center in the world. 

Most of the bread flour made from Spring Wheat is ground in Minneapolis and Duluth, 
while the pastry flour made from Winter Wheat is ground in St. Louis. 

Wheat has five times as much protein, the tissue-building matter, and three times as 
much carbohydrate, the heat and energy giving matter, as the same quantity of potato. 



n 





A Grain of Wheat 

A Grain of Wheat consists of — 

1. An outer covering or husk, which is always removed before milling. 

2. Bran coats which contain mineral matter. 

3. Gluten, the proteid matter. 

4. Starch, the center and largest part of the grain. 

Lying next to it is the tiny germ which contains the fat or oil. 

Wheat is classed as Spring Wheat and Winter Wheat. 

Winter Wheat is planted in the Fall and lies in the ground during the winter, and is 
reaped early the next summer. 

Spring Wheat is planted in the spring and reaped in the fall. 

Spring Wheat contains more gluten and is harder than winter wheat and is used for 
bread flour. It is more economical to use bread flour for making bread, as less flour is 
required. 

AVinter Wheat contains proportionately more starch, is softer than Spring Wlieat, and is 
used for pastry flour. It is more economical to use pastry flour for pies and cakes, as less 
shortening is needed. 

Macaroni Wheat is harder than the ordinary Spring wheat, contains more gluten, and is 
made into flour used for macaroni and bread making. 

Three kinds of Flour are made from Wheat. 

Graham, Entire or Whole Wheat, and the Wliite Flour. 

Graham Flour contains the entire grain, including the outer brnn coats. 

Entire Wheat Flour contains the entire grain, not including tlie two outer bran coats. 

White Flour is made by grinding and sifting the grain several times, during which 
process all the bran is removed. 

/• Protein 11.3 

The Average Composition of J Carbohydrates 74.6 

WheatFlour I Mineral' Matter " l! 1 i! i! i!:: i::! i:::: l! i! l! i! 1 :] ! ois 
V Water 12.5 



•Named in order of amount grown in each country. 

NOTES: 



[Lesson 23B] MACARONI [Page 59] 

Macaroni, Spaghetti and Vermicelli are made from Macaroni Wheat Flour. 

The flour is mixed with enough water to make a stiflF paste. This paste, which is cut 
into cakes about one foot square and from one to three inches in thickness, is put into a 
steam heated iron cylinder. The bottom of this cylinder has a copper plate filled with holes 
having the centers filled, and by means of a cover fitted to a screw press, the mixture is 
forced through as rods, tubes, etc. After these are cut into lengths of about three feet, they 
are hung up to dry for five days before they are packed in boxes for the market. 

Good macaroni is rctugh, elastic and hard, of a yellowish color and not starchy. 

Macaroni is considered a valuable food, as it is nutritious and inexpensive. It should, 
however, be served with cream, butter or cheese to make it a perfect food. In cooking, 
macaroni absorbs three times its weight in water. Therefore it must be cooked in a large 
quantity of water. 

BOILED MACARONI 

% cup macaroni, broken into inch pieces 
2 quarts boiling water 
1 tbsp. salt 

Cook macaroni in boiling salted water 20 minutes, or until soft. 

Drain in strainer. Pour over cold water to prevent pieces from adhering. 

MACARONI WITH WHITE SAUCE 

Cook as for Boiled Macaroni, and reheat in 1% cups White Sauce. (Lesson 7B.) 




BAKED MACARONI WITH CHEESE 

Put a layer of boiled macaroni in a buttered baking dish, sprinkle with grated cheese. 
Repeat. Pour over White Sauce, cover with buttered crumbs, and bake until crumbs are 
brown. 

MACARONI WITH TOMATO SAUCE 

Brown 2 tbsp. butter; add 3 tbsp. flour, and gradually 1% cups tomato juice which has 
been previously cooked with 1 slice onion, 2 cloves; 3 pepper corns and % tsp. salt. 
Reheat boiled macaroni in the tomato sauce. 

MACARONI SALAD 

% c. boiled macaroni cut into %-inch pieces ^^ c. boiled ham cut into ^-inch cubes. 

% c. sweet pickles cut into small pieces 

Mix and moisten with boiled salad dressing (See Lesson 16B). Serve on lettuce leaves, 
in tomato cups, or garnish with parsley, etc. 

LEFT OVERS OF MEAT may be used with the "Baked Macaroni" and th^ "Macai^n" 
with Tomato Sauce." 



[Page 60] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 24A] 

FLOUR MIXTURES 

MIXTURES of Flour or Meal and Liquid are called batters or doughs, according to the 
quantity of liquid used. 

Batter is a mixture of flour and liquid thin enough to be beaten. 

Pour Batter is a thin batter — 1 meas. liquid to 1 meas. flour. Example: Griddle Cakes. 

Drop Batter is a thick batter — 1 meas. of liquid to 2 meas. of flour. Example: Muffins. 

Dough is a mixture of flour and liquid stiff enough to be handled on a board. 

Soft Dough. — 1 meas. liquid to 3 meas. flour. Example: Baking Powder Biscuit. 

Stiff Dough. — 1 meas. liquid to 4 meas. flour. Example: Pastry. 

The proportions vary according to the flour and liquid used. 

The liquid ingredients include water, milk, molasses, eggs, etc. 

The dry ingredients include flour, meal, sugar, salt, spices, baking powder, etc. 

The FATS called "shortening," added to make the mixture tender, include butter, lard, 
drippings, suet, chicken fat, etc. 

A mixture of flour and liquid alone when cooked woufd be hard and indigestible. 

Batters and doughs are made "light" or porous by the introduction of a gas which is 
expanded by the heat applied during the cooking. 

The gases that aid in making a dough "light" or porous are air, steam and carbon 
dioxide. 

Air may be introduced into the mixture directly, or may be first beaten into eggs and 
then added to the mixture. (See Lesson 13A.) 

STEAM.— (See Lesson ISA.) 

Carbon dioxide may be formed within the mixture by the action of yeast during fer- 
mentation, or it may be set free by chemical action from substances containing the elements 
of which it is composed. Example: baking powder. (See Lesson 25A.) 

■i 
GENERAL DIRECTIONS FOR BATTERS AND DOUGHS 

Sift flour before measuring. 

Put flour by spoonfuls into the cup; do not press or shake down. 

Mix and sift dry ingredients. 

Measure dry and then liquid ingredients. Add the liquid to the dry ingredients. 

Shortening may be rubbed or chopped in while cold, or creamed; or it may be melted and 
then added to dry ingredients, or added after the liquid. 

Use 2 level tsp. baking powder to 1 c. flour. 

It eggs are used, less baking powder will be required. 

Baking powder mixtures should be handled as little as possible. 

Baking powder mixtures require a hot oven. 

In baking batters and doughs, the larger the quantity the lower the temperature must be 
that the heat may penetrate the interior, expand the gas and harden the albumen and 
gluten. 

NOTES: 



[Lesson 24B] ' GRIDDLE CAKES— POUR BATTER [Page 61] 

USE A FRYING PAN OR GRIDDLE. 

Keep the pan hot without burning the cakes. 

A piece of fat salt pork or beef fat placed on a fork, or butter, may be used to grease 
the pan. 

A soapstone or aluminum griddle must never be greased. 

Let the fat begin to smoke before cooking the cakes. 

Pour the mixture from the tip of the spoon; cook on one side. 

When puffed full of bubbles and cooked on the edges, turn and cook on the other side. 

If large bubbles form at once to the top of the cakes, the griddle is too hot. 

If the top of the cake stiffens before the under side is cooked, the griddle is not hot 
enough. 

Never turn a cake twice. 

Remove all scraps and wipe pan after each set of cakes are cooked. 

Grease pan and repeat. 

Serve griddle cakes as soon as cooked. 

SOUR MILK GRIDDLE CAKES 

2 c. flour 2 c. sour milk y^, tsp. salt 

1 tsp. soda 1 egg 

Mix and sift dry ingredients; add sour milk and <i^<g well beaten. 

Cook according to general directions. 




WHOLE WHEAT GRIDDLE CAKES 

% c. entire wheat flour % tsp. salt 1 egg 

1 c. flour 3 tbsp. sugar 1% c. milk 

3 tsp. or 1 tbsp. baking powder ■ 1 tbsp. melted butter 

Mix and sift dry ingredients; add milk and well beaten egg slowly. 
Beat and add butter. Cook according to general directions. 

BREAD GRIDDLE CAKES 

iy2 c. stale bread crumbs 2 tbsp. butter % c. flour 

IV2 c- scalded milk 3% tsp. baking powder i^ tsp. salt 

2 eggs 
Add milk and butter to crumbs and soak until crumbs are soft. Add eggs well beaten, 
then flour, salt and baking powder mixed and sifted. Beat. Cook as other griddle cakes. 

LEMON SYRUP 

1 c. sugar Ys c. water 1 tbsp. lemon juice 1 tsp. butter 

Boil sugar and water 5 minutes. Remove from fire, stir in lemon juice and butter. 
Serve at once. 

WAFFLES 
1% c, flour 3 tsp. or 1 tbsp. baking % c. milk 

2 tbsp. sugar powder 3 tbsp. melted butter 
1 tsp. salt 2 well beaten eggs 

Mix and sift dry ingredients. Add eggs, milk and melted butter. Mix. Beat thoroly. 
Cook in well greased waffle irons. 



[Page 62] BASIC PMNCtPLES OP DOMESTIC SCIENCE [Lesson 25A] 

BAKING POWDER 

BAKING POWDER contains the substances used to produce carbon dioxide (COS). 

The substances are an alkaline: ex., bi-carbonate of soda (cooking soda) and an acid; 
ex., cream of tartar, phosphate, etc. These, together with heat and moisture, form the gas 
which, in its effort to escape, fills the mixture with bubbles, making it light and porous. 

If the mixture is baked, at the right temperatures, while the gas is forming, the heat 
of the oven firmly fixes the expanded bubbles in place and sets the mixture. 

The gluten of the flour enables the walls of the gas bubbles to become firm. The walls 
become firm sooner in an egg mixture because the albumen coagulates at a low temperature. 

During baking the gas escapes into the air, leaving a small amount of mineral matter in 
the mixture. Example: Rochelle salts, when a cream of tartar baking powder is used. 

Phosphates, when a phosphate baking powder is used. 

Aluminum sulphate when an alum baking powder is used. 

EXPERIMENTS 

I. Put into a heavy glass % tsp. soda, and ^ c. boiling water. Mix thoroly. What 
happens ? 

II. Add to No. I, % tsp. cream tartar. What happens? 

III. Put into a glass % tsp. soda and % tsp. cream of tartar. 
rv. Add to No. Ill, 1 tbsp. cold water and stir. What happens? 
V, Add to No. IV, % c. boiling water. 

I. Bicarbonate of soda is an alkaline substance and contains carbon dioxide. If hot 
water is added it will set free carbon dioxide. 

II. An acid substance like cream of tartar added to No. I will liberate more gas, and if 
the right proportion of acid is used it will set free all the gas, leaving the remaining mixture 
neutral; that is, neither acid nor alkaline. 

III. A dry mixture of soda and cream of tartar will not liberate the gas. 

IV. Cold water added to No. Ill liberates gas. 

V. Boiling water added to No. Ill causes a rapid escape of the gas. 

Other acids added to baking soda will liberate the C 02 gas in the same way. Example : 
Bour milk and soda, molasses and soda. 
To 1 c. sour milk use % tsp. soda. 
To 1 c. molasses use 1 tsp. soda. 

HOW TO PREPARE BAKING POWDER 

One-half pound bicarbonate of soda. 

One pound and two ounces cream of tartar. 

One-quarter pound corn starch. 

Free the soda from lumps; add to it the cornstarch, and sift six times. Add the cream 
of tartar and sift six times. Put into tin boxes and keep tightly covered. 

There is enough moisture in the air to start the action of the powder, so a little corn- 
starch is added to take up this moisture and keep the powder dry. 

NOTES: 



[Lesson &5B3 MTlFPmS [Page 63] 

GENERAL DIRECTIONS. — Measure, mix and sift dry ingredients. Add well beaten 
egg, milk, and shortening melted. Beat vigorously. Half fill well greased muffin tins. Bake 
ina hot oven 20 or 30 minutes. 

NOTE. — By measuring dry ingredients first, then liquids and fat, you need only use one 
cup. When milk and eggs are used, rinse egg from bowl with milk. 





PLAIN MUFFINS 

2 c. flour 4 tsp. baking powder 1 c. milk 

2 tbsp. sugar % tsp. salt 2 to 4 tbsps. melted butter 

1 or 2 eggs 
Mix according to directions. If two eggs are used, less baking powder is required. If a 
richer muffin is desired, use cranberry muffin recipe, omitting the berries. 

GRAHAM MUFFINS 

1% c. graham flour 4 tsp. baking powder 1 c. milk 

% e. flour 1 tsp. salt 1 to 2 tbsps. melted butter 

% c. sugar 1 egg 

Mix according to directions. 

OATMEAL MUFFINS 

% c. rolled oats % tsp. salt 4 tsp. baking powder 

1 c. scalded milk 2 tbsp. melted butter 1 egg 

3 tbsp. sugar li/4 c. flour 

Add scalded milk to the rolled oats. Let stand 5 minutes. Add sugar, salt and melted 
butter. 

Sift in flour and baking powder; mix thoroly; add well beaten egg. Drop into buttered 
muffin tins. Bake. 

CORN MEAL GEMS 

% c. com meal 3 tsp. baking powder 1 egg 

1 tbsp sugar % tsp. salt 1 to 2 tbsp. melted butter 

% c. flour 1 c. milk 

Scald one-half the milk, then pour over the corn meal; add the butter, salt and sugar. 
Let stand until cool. Add the yolk, remaining milk, the sifted flour and baking powder. 
Beat thoroly, and fold in the stiffly beaten white. Bake in greased muffin tins. 

CRANBERRY MUFFINS' 

Vs c. butter % c. milk 1 c. berries (sprinkled with 

% c. sugar 2 e. sifted flour 2 tbsp. sugar) 

1 egg 4 tsp. baking powder 

Cream the butter, add sugar, well beaten egg, and milk, then the flour sifted with the 
B. P. Add berries, drop into muffin pans, and bake. If the berries are omitted, rich, plain 
nraffinB are the result. 



[Page 64] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 26A] 



CORN 

Corn is a native of America. 

It is claimed that there is more CORN raised in the United States than any other cereal. 

It is a native of America and Mexico. 

With the exception of OATS, corn is considered the richest in fat of all the cereald. 

The germ in the corn is proportionately large and rich in fat. It becomes rancid easily 
and is therefore often removed in the preparation of corn meal. This, of course, reduces 
the food value of the meal. 

It is deficient in gluten and salts, and should therefore be eaten with foods containing 
gluten and mineral matter. 

It is a very valuable food, especially in winter. Why? 

There are three kinds of Corn: Field Corn, Sweet Corn, and Popcorn. 

From the Field Corn we get corn meal, cornstarch, corn oil, corn syrup, etc. 

Broken grains of corn are known as hominy. 

Sweet Corn is eaten as a vegetable in the form of green corn (see Lesson 4B) ; for cream 
soups (see Lesson llB) ; for corn souffle, scalloped corn, corn oysters, etc. (see Lesson 6B). 

Popcorn is a dwarf variety of field corn. When it is exposed to heat it swells and pops 
into a soft, white fluff"y form. This is a delicious, wholesome food, and may be served with 
cream of corn soup. 

Corn meal is used in making Corn-cake (Lesson 26B), Muffins (Lesson 25B), Griddle 
cakes (Lesson 24B), Steamed Bread (Lesson 57B), etc. 

White flour is usually added to corn mixtures, as the gluten in the flour helps to hold 
the expanded bubbles in place. 

It is difficult to make a good light corn-cake without adding the white flour. 



Total and Digestible Nutrients and Fuel Value of Cereals from "Human Foodi" 
By Harry Snyder, B. S. 





Total Nutrients 


Digestible Nutrients 


KIND OF FOOD 


Water 


Pro. 


Fat 


C. 


H. 


Ash 


Pro. 


Fat 


C. H. 


Ash 


Fuel 




N. F. 
Ext. 


Fiber 


Value 
per lb. 


OAT PREPARA- 
TIONS: 
Oats, whole grain 


% 

11 
7 .3 
8.2 

10.5 
10 1 
10.6 
8.1 
5.6 
10.9 

11.6 

11.1 

10.9 
11.5 

13.6 

10.9 
11.6 
12.5 
10.9 
4.3 
74.1 

12.3 
7.1 

6 8 
10 3 


% 

11.8 
10.1 
16.1 

11.9 
11.1 
10.2 
10.6 
12.2 
11.0 

10,6 

10.0 

12.4 
8.5 

6.4 

10.5 
8.4 
9.2 
8.6 

10.7 
2.3 

6.9 
6.2 
10.7 
13 4 


% 

5.0 

7.2 
7.4 

2.1 
1.7 
1.8 
1.4 
1.0 
1.4 

1.7 

1.4 

1.8 
1.1 

1.2 

5.4 
4.7 
1.9 
0.0 
5.0 
0.9 

0.3 
0.6 
8.8 
0.9 


% 

59.7 
66.6 
65.2 

71.9 

73.8 
74.1 
76.0 
77.6 
75.9 

72.5 

75.8 

69.8 
77.5 

77.5 

69.6 
74.0 
74.4 
79.2 
77.3 
22.2 

80.0 
85.7 
71.4 
74 4 


% 

9.5 
0.9 
1.3 

1.8 
1.7 
1.8 
2.1 
1.7 
0.4 

1.7 

2.7 
3 

0.4 

2.1 

1.0 
0.4 
1.4 

0.5 


% 

3.0 
1.9 
1.8 

1.8 
1.6 
1.5 
1.8 
1.9 
0.4 

1.9 

1.7 

2.4 
1.1 

0.9 

1.5 
1.3 
1.0 
0.3 
1.3 
0.5 

0.5 
0.4 
1.8 
1.3 


% 


% 


% 


% 


Calories 


Oatmeal, raw 

Rolled, steam cooked 
WHEAT: 

Whole grain 


12.5 
12.5 


6.5 
6.7 


65.5 
64.5 


1.4 
1.4 


1767 
1759 


Cracked wheat 

Rolled, steam cooked 

Shredded wheat 

Crumbed and malted 
Farina 


8.1 
8.5 
7.7 
9.1 
8.9 


1.5 
1.6 
1.3 
0.9 
1.3 


68.7 
70.7 
71.1 
73.7 
72.9 


1.2 
1.1 
1.4 
1.4 
0.3 


1501 
1541 
1521 
1628 
1609 


RYE: 

Whole grain 


Flaked, to be eaten 


7.8 


1.3 


71.1 


1.3 


1526 


BARLEY: 

Whole grain 


Pearled barley 

BUCKWHEAT: 

Flour 


6.6 
5.0 


1.0 
1.1 


73.0 
73.1 


0.8 
0.7 


1514 
1471 


CORN: 

Whole grain 


Cornmeal, unbolted. 
Corn meal, bolted. . . 


6.2 
6.8 
6.4 
7.9 
1.7 

5.8 
5.1 
9.1 
11.6 


4.2 
1.7 
0.6 
4.5 
. 0,8 

3 
0.5 
7.9 
0.8 


73.2 
74.6 
78.7 
77,8 
21.8 

78,4 
84 
70 5 
72 2 


1.0 
0.8 
0.2 
1.0 
0.4 

0.4 
0.3 
1.4 
1.0 


1728 
1662 
1671 
1882 
492 

1546 
1639 
1905 
1660 


Pop corn, popped . . . 
Hulled corn 


RICE: 

Whole rice, polished . . 


Crackers 


Macaroni 



[Lesson 26B] 



CORN CAKES 



[Page 65] 




CORN CAKE 



Scant lYz tbsp. baking powder 
% tsp. salt 
1 c. milk 



1 to 3 tbsp. melted butter 



% c. cornmeal 
1 e. flour 
Yi c. sugar 

Mix and sift dry ingredients; add egg well beaten, milk and the melted butter. Beat 
Bake in a shallow buttered pan in a hot oven 20 minutes or more. 



RICH CORN CAKE 



1 c. corn meal 
1 c. white flour 
14 tsp. salt 

Mix and bake according to first recipe. 



% c. sugar 

4 tsp. baking powder 

2 eggs 



1 c. milk 

Yi c. melted butter 



SOUR CREAM CORN CAKE 

% c. corn meal 1 tbsp. sugar 1 c. sour cream 

% c. flour Y2 tsp. salt 1 egg 

Y2 tsp. soda 

Mix and sift dry ingredients; add well beaten egg and cream. Bake in a well buttered 
pan 20 to 30 minutes. 



SOUR MILK CORN CAKE 

1 c. corn meal Ys tsp. salt 

1 c. flour 1 tsp. soda 

2 tbsp. sugar 1 well beaten egg 

Combine ingredients and bake according to Becipe 1. 



IY2 c. thick sour milk 
2 tbsp. butter (melted) 



VIRGINIA PONE 

1 c. white corn meal IY2 tsp. salt 2 c. milk 

3 tsp. baking powder 1 c. hot boiled hominy 2 eggs 

Add butter and milk to hominy and cool. 

Mix and sift dry ingredients; stir into the hominy and add the beaten eggs. 
Put into a buttered earthen dish and bake in a moderate oven 45 minutea 
Cut in triangular pieces and serve. 



[Page 66] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 27A] 

APPROXIMATE MEASURE OF ONE POUND 

4 cups of flour 2% cups powdered sugar 

4 cups entire wheat flour 3% cups confectioners' sugar 

2% cups com meal 2 cups njilk 

2% cups oat meal 2 cups butter 

6 cups rolled oats 2 cups finely chopped suet 

41/3 cups rye meal 2 cups chopped meat 

2 cups rice 3 cups raisins 

2 cups granulated sugar 4y3 cups coffee 

2% cups brown sugar 9 medium sized eggs 

If tbsp. be substituted for cups the weight will be about one ounce. 

TIME TABLE FOR BAKING BATTERS AND DOUGHS 

Muffins, 12 to 25 minutes Raised biscuit, 12 to 30 minutes 

Gingerbread, 25 to 45 minutes Loaf Cake, 40 to 60 minutes 

B. P. Biscuits, 12 to 15 minutes White bread, 45 to 60 minutes 

Cookies, 6 to 15 minutes Rye bread, 60 minutes 

Layer Cake, 12 to 20 minutes Beaten bread, 45 to 60 minutes 

OVEN TEMPERATURES 

Enter at Keep at Enter at Keep at 

Popovers 480°F 450°F Cookies 480°F 450°F 

Ginger bread 380°F 380°F Puff paste 480°F 450°F 

Baking powder biscuits. .480°F 480°F Bread 440°F 400°F 

Butter cakes 3S0°F 3S0°F Roast meats 480°F 350°F 

Spongecakes 350°F 340°F Fish 425°F 350°F 

The above temperatures are for ovens with thermometers placed through the top. An 
oven door thermostat should register about 60° less. 

NOTES: 



[Lesson SYB] 



GINGERBREAD 



j;Page 67] 




1 c. molasses 

Ya c. boiling water 



HOT WATER GINGERBREAD 



% tsp. salt 

4 tbsp. melted butter 



2 to 2% e. flour 
1 tsp. soda 
1% tsp. ginger 

Add water to molasses. Mix and sift dry ingredients. Combine mixtures. Add butter 
and beat vigorously. Pour into a greased pan, or muflBn tins, and bake 25 minutes in a 
moderate oven. One well-beaten egg may be added to the liquids. 



y2 tsp. salt 

2 tbsp. to % c. melted butter 



SOUR MILK GINGERBREAD 

1 tsp, soda % c. molasses 

y2 c. sour milk 2 c. flour 

2 tsp. ginger 

Mix soda with sour milk, and add molasses. Sift remaining dry ingredients. Combine 
mixtures. Add butter and beatvvigorously. Pour into greased pan, and bake 25 minutes in a 
moderate oven. 



% 

V2 



c. thick sour cream 
c. molasses 



SOUR CREAM GINGERBREAD 



2 eggs 1 tsp. ginger 

2 c. flour 2 tsp. cinnamon 

Y2 c. granulated sugar % tsp. soda 

Beat together the eggs, sugar and molasses. Add half the cream. Dissolve the soda in 
the remaining half and add to the liquids. Mix and sift the dry ingredients. Combine mix- 
tures and beat until smooth. Pour into a greased tin, and bake 30 minutes in a moderate 
oven. 



FAIRY GINGERBREAD 

% e. butter % c. milk 2 tsp. ginger 

1 e. light brown sugar 1% c. bread flour 

Cream the butter, add sugar gradually and milk very slowly. Mix and sift the flour and 
ginger. Combine mixtures and mix with a knife until smooth. Spread very thinly on a 
buttered inverted pan or on a baking sheet. Bake in a moderate oven. Cut in squares 
before removing from pan. 

NOTE. — ^Mixtures containing a large amount of molasses or sugar burn easily and should 
be baked in a moderate oven. 



[Page 68] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 28A] 

CAKE 

Cake may be divided into Two Classes: 

Without Butter. — Example: Sponge Cake, Angels Food, Sunshine Cake. 

With Butter. — Example: Cup and Pound Cake. 

GENERAL DIRECTIONS 

See that the fire is right. 

Have materials and utensils ready, including a plate on which to lay sticky spoons, etc. 

Butter the pans; buttered paper may be used to line, the pans or the pans may be but- 
tered and then sprinkled with flour. 

Measure dry ingredients, then liquid. 

Cream the butter with a wooden spoon in an earthen bowl which may be wanned 
slightly. 

Beat the yolks with a Dover egg-beater. 

Beat the whites with a spider-web or a Dover egg-beater. 

Fill pans two-thirds full with the cake mixture. 

Sponge cake requires a more moderate oven than cake made with butter. 

Cake is done when it shrinks from the sides of the pan, or when' a clean broom straw 
put into the center comes out clean, or when pressed lightly with tip of finger the cake 
springs back into place. 

TESTS FOR TEMPERATURE OF OVEN 

If a piece of letter paper turns a deep yellow in 5 minutes, the oven is right for cake 
made with butter. 

The same test may be used for sponge cake, the paper turning a light yellow in 5 minutes. 

The time may be divided into four periods: 

1. Rise and not brown. 

2. Continue to rise and brown in spots. 

3. Light brown. 

4. Deeper brown and shrink from sides of pan. 

TO REMOVE CAKES FROM PANS 

After allowing the baked cake to remain in the pan about 3 minutes, invert pans, on a 
board covered with a piece of old linen. 

If cake sticks to the pan, place a damp cloth on the bottom of pan for a few minutes. 

NOTE — If bread flour is used in place of pastry flour, take 2 tbsp. less for each cup. 

Cover baking powder can, sugar jar, flour bin, etc., as soon as you have measured the 
necessary quantities. 

NOTE 



[Lesson 28B] 



CAKES 



[Page 69] 




% c. soft butter 
IVs c. brown sugar 
2 eggs 
Yz c. milk 



QUICK CAKE 

1% c. bread flour "j 

3 tsp. baking powder ' 

% tsp. cinnamon i 

14 tsp. nutmeg J 



mix and sift 

^2 lb. dates or % c. raisins 



Put ingredients in bowl in order given and do not stir until all have been added. 
Beat for three minutes. Bake in a buttered or greased pan from 35 to 45 minutes. May be 
baked in muffin tins. 

CREAM CAKES 

2 eggs 1% c. flour ^ tsp. mace 

1 c. sugar ' % tsp. salt % tsp. ginger 

% c. cream % tsp. cinnamon 2^2 tsp. baking powder 

Drop unbeaten contents of eggs into a bowl, add the sugar and cream, beat vigor- 
ously* Mix and sift remaining dry ingredients, add to the first mixture, beat until well 
mixed. Bake in a shallow pan or in small muffin tins. 

NUT LOAF CAKE 

% c. butter 1% c. flour 1 c. nut meat 

1 c. sugar 3 tsp. baking powder i/^ tsp. vanilla 

Yz c. milk 3 egg whites (large) 

Cream the butter; add sugar gradually, stirring until creamy between each addition. 
Mix and sift the flour and baking powder, add half of it and the milk, stir until thoroly 
blended; add the remaining flour, nut meat and vanilla, beat until thoroly mixed. Fold in 
the stifiiy beaten whites. Bake in a buttered loaf tin for about 40 minutes. 



2 squares chocolate (melted) 
and mixed with % c- boil- 
ing water 



CHOCOLATE LOAF CAKE 

1/2 c. butter 1 tsp. vanilla 

1% c. sugar 2 c. flour 

4 eggs 4 tsp. baking powder 

V2 c. milk 14 tsp. salt 

Cream the butter, add the sugar gradually, add well beaten eggs, measure, mix and 
sift the flour, baking powder and salt, add % of it and the milk, beat until thoroly mixed. 
Add the remaining flour, chocolate mixture, and vanilla. Beat thoroly until well mixed. 
Bake in a buttered and paper lined large loaf tin about 45 minutes or until thoroly baked, 



[Page 70] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 29Aj 

COMPARATIVE COST OF FOODS USED IN BATTERS AND DOUGHS 

BOUGHT IN SMALL AND LARGE QUANTITIES 

Article Price for small quantity Price for large quantity 

Bread flour 05c. per lb 85c. per 24% lb. sack 

Pastry flour 09c. per lb 25c. per 3 lb. pkg. 

Whole wheat flour 04c. per lb 35c. per 10 lb. sack 

Graham flour 04c. per lb 35c. per 10 lb. sack 

Corn meal 15c. per 3 lb. sack 35c. per 10 lb. sack \ 

Oat meal 02c. per lb. in bulk 10c. per 1^^ lb. pkg. 

Rice 05c. to 12c. per lb 

Cornstarch 08e. to 10c. per lb. pkg 

Soda 05c. per % lb. pkg 10c. per lb. 

Baking powder 15c. to 25c. per % lb 25c. to 40c. per lb. 

Salt 05c. per 3 lb. sack 

Sugar 06c. per lb $1.40 per 25 lbs. 

Brown sugar 06c. per lb $1.40 per 25 lbs. 

Powdered sugar 10c. per lb.. 25c. per 3 lbs. 

Loaf sugar 10c. per lb 25c. per 3 lbs. 

Butter 20c. to 38c. per lb. 

Lard 10c. to 18c. per lb. 

Cottolene 30e. per 3 lbs. 

Butterine 14c. to 25c. per lb. 

Oleomargarine 14c. to 25c. per lb. 

Eggs 16c. to 40c. per doz. 

Milk 06c. to 8c. per qt. 

Coffee cream 20c. per qt. 

Whipping cream 40c. per qt. 

Cloves, ground or whole 40c. per lb. 

Ginger 40c. per lb. 

Cinnamon, grd. or whole 40c. per lb. 

Vanilla 35c. per 2 oz 65c. per 4 oz. 

Molasses 25c. per qt. 

NOTES: 



[Lesson 29B] 



BAKING POWDER BISCUIT MIXTUKES 



[Page 71] 




BAKING POWDER BISCUITS 



2 c. flour 

4 tsp. baking powder 



% tsp. salt 
1 to 2 tbsp. 



shortening 



About % c. milk 



Mix and sift dry ingredients. Rub in shortening with tips of fingers, or chop in with a, 
knife. Add milk gradually to make a soft dough. Use a knife in mixing. Toss on a well- 
floured board. Pat and roll out to one inch thickness. Cut with a biscuit cutter dipped 
in flour. Place close together on a greased pan. Bake in a hot oven for 10 to 15 minutes. 

DUMPLINGS FOR STEWS 

Follow the directions for biscuits, using only 2 tsp. shortening. Place the dough by 
spoonfuls on the top of a boiling stew. Cover and boil 12 minutes without removing the 
cover. 

QUICK BISCUITS 

Add to the ingredients for biscuits enough more milk to make a thick batter (about 
2 tbsp.) ; drop by spoonfuls onto a well greased pan, half an inch apart. The mixture 
should not be soft enough to spread. Bake in a hot oven. 

TEA CAKES 

Add to the dry ingredients for biscuits 4 tbsp. of sugar. Mix and beat. Bake in 
greased muffin tins 25 to 30 minutes. One egg may be added, using 2 tbsp. less milk. 

BLUEBERRY CAKES 
Make as directed for tea cakes, adding 1 c. of blueberries to the dry ingredients. 



2 c. flour 

2 tbsp. sugar 

4 tsp. baking powder 



PIN WHEEL BISCUIT 

% tsp. salt 
2 tbsp. butter 
% c. milk 



14 c. stoned raisins, finely chopped 
2 tbsp. citron, finely chopped 
V2 tsp. cinnamon 

Mix as baking powder biscuit mixture. Roll to %-inch thickness, brush with melted 
butter and sprinkle with fruit, sugar and cinnamon. Roll like jelly roll; cut off pieces 
% inch thick. Place pieces on a buttered tin and bake in a hot oven about 15 minutes. 



[Page 72] BASIC TRINCirLES OF DOMESTIC SCIENCE [Lesson 30A] 

YEAST 

YEAST is a small microscopic plant, which grows by budding. 

Yeast grows in sprouting grains, finding in them favorable soil for growth. 

The yeast plants are obtained from distilleries (explain). 

Three kinds of yeast are used in bread- making: Liquid, Dry and Conipressed. 

Compressed yeast is probably the most frequently used. 

In Compressed yeast the plants are mixed with potato starch and are pressed into cakes. 
These are cut into smaller cakes and are wrapped in tin foil to keep them moist and clean. 

Food, air, heat and moisture are necessary for the growth of the yeast plant. Oxygen, 
some nitrogenous matter, salts or mineral matter and carbohydrates, especially sugary sub- 
stances, are needed for its growth. The most favorable temperature is between 70 deg. and 
90 deg. F. Cold checks the growth, while heat (130 deg. F. or more) will kill the plant. 

EXPERIMENTS 

Mix 2 tbsp. flour, ly^ tbsp. sugar and 1 yeast cake which has been mixed with ^ c. 
cold water. Pour this into three tumblers. A, B, and C. 

No. I. To A add % c. boiling water. Let stand 15 minutes. . Note results. 

No. II. To B add I/2 c. luke warm water. Let stand 15 minutes in a warm place. 
Note results. 

No. III. To C add % c. cold water. Let stand 15 minutes in a cold place (32 deg. F.). 
Note results. 

No. IV. Put C aside and let stand in a warm place one hour. ""Note results. 

When yeast is mixed with flour and a lukewarm liquid and kept in a warm place the 
action of the yeast changes the starch of the flour into sugar and then into alcohol and 
carbon dioxide. This process is known as FEPvMENTATION. 

The production of this carbon dioxide and alcohol is gradual, and as it forms, the dough 
is filled with bubbles (rises), and the elastic gluten of the flour gives to the dough its power 
to stretch and rise, as the gas expands, making the dough light and porous. 

If fermentation is allowed to continue long, or at too high a temperature, so much alcohol 
is formed that the yeast stops growing and bacteria begin to grow; the alcohol unites with 
oxygen plus bacteria and the dough becomes sour. 

^Vhen bread is baked the yeast plants are killed, the alcohol and carbon dioxide are 
driven off, the starch is cooked and a delicious flavor is developed. 

NOTES: 



[Lesson 30B] 



SHORT-CAKE MIXTURES 



[Page 73] 




SHORT CAKE NO. 1 

2 c. flour 2 tbsp. sugar ^ c. shortening 

4 tap. B. P. % tsp. salt About % c. milk 

Mix as B. P. biscuit dough (in Lesson 29B). Divide the dough into two equal parts. 
Shape one to fit a shallow buttered tin. Brush the top of the dough with melted butter, 
shape and place the second portion of dough over the first. Bake in a hot oven 20 minutes. 
Split. Put crushed and sweetened fruit on one half. Place the other half over it. More fruit 
may be placed on top. Strawberries, peaches, or stewed fruit may be used. Serve with 
whipped cream, if liked. 



2 c. flour 
4 tsp. B. P. 



SHORT CAKE NO. 2 

% tsp. salt 
14 c. sugar 
14 c. butter 



About Vs c. milk 



Mix same as Short Cake No. 1, adding the well beaten egg to the milk. 

( 

APPLE JOHN 

Put stewed apple or other fruit sweetened and seasoned into a buttered pudding dish* 

Cover the fruit with a short cake dough mixture and bake in a hot oven 20 to 30 
minutes. 

Invert onto the serving dish, sprinkle with sugar and cinnamon. Serve. 



FRUIT DUMPLINGS 

Make a dough according to Short Cake Recipe No. 1 or 2, using a little less milk. Pat 
and roll it i/i in. thick. Cut into squares large enough to cover an apple or other fruit, 
which should have been steamed ten minutes if canned fruit is not used. Place fruit in the 
middle of the square piece of dough, sprinkle with sugar, cinnamon or nutmeg. Moisten the 
ed^^cs of the dough with cold water, and fold so that the corners will meet in the center. 
Press edges together gently. Place on a greased pan and bake in a rather hot oven until ilie 
crust and fruit are cooked. These may be steamed. Serve with lemon sauce (Lesson 9B). 



[Page 74] BASIC PRINCIPLES OF DOMESTIC SCTENCE [Lesson 31A] 

GENERAL DIRECTIONS FOR MAKHfTG BREAD 

THAT REQUIRES NO KNEADING 

The liquids used may be water, potato-water, milk, or milk and water. 

Milk makes a more tender loaf of bread than water. 

Yeast acts more quickly if a little sugar or glucose is added at first. 

Salt and fats hinder the growth of yeast. 

The water should be boiled. The milk should be scalded. 

The hot liquids should be added to the salt, sweetening and shortening. This should be 
cooled before the yeast mixture is added. 

One-quarter yeast cake is usually allowed to 1 pt. liquid if mixture is to rise over night. 

One-half yeast cake is usually allowed to 1 pt. liquid if mixture is set in the morning. 

One yeast cake is usually allowed to 1 pt. liquid if mixture is set in the morning and 
a quick process is required. 

The mixture should be beaten thoroly to mix the ingredients and to enclose air. 

The mixture should be covered to prevent a crust from forming. It should be put into a 
warm place, about 70 deg., until enough gas is formed to make it rise to double its bulk. 
It should be beaten the second time to distribute the gas bubbles evenly, and to make a 
fine-grained loaf. Well greased pans should be half filled with the mixture. 

The mixture should rise in the pan until double its bulk and no more, and then be baked 
in a hot oven 45 minutes, or until brown on all sides, and until a hollow sound can be pro- 
duced when the loaf is tapped with the finger. In baking a temperature of 400 to 450 deg. 
is required. 

When baked, loaves should be placed so that air can circulate freely around them until 
cooled. They should be put away unwrapped in a tin box or stone jar. 

NOTES: 



[Lesson 31B] BKEAD MAKING [Page 75] 





WHOLE WHEAT BREAD NO 1 

2 c. boilinj water, or i^ yeast cake, mixed witli,' 

1 c. scalded milk and 1 c. boiling water 2 tbsp. lukewarm water (over night) or 

2 tbsp. butter 1 yeast cake mixed with % c. lukewarm 

1 tsp. salt water if mixed in the morning. 

^4 c. sugar, or 1% c. white flour 

% c. molasses 3% c. whole wheat flour 

Add salt, butter and sweetening to the hot liquid; cool, and when lukewarm add the yeast 
cake mixture and flour. Beat well, cover and let rise to double its bulk. Again, beat vigor- 
ously; half flll "greased bread pans with the mixture. Let rise until double its bulk. Bake 
in a hot oven 45 minutes. This mixture may be baked in gem pans. 

WHOLE WHEAT BREAD NO. 2 

.■'- c. scalded milk 1 yeast cake mixed with 

Vi c. sugar or Va c. molasses % c. lukewarm water 

1 tsp. salt 4% c, coarse whole wheat flour 

Follow directions for Whole Wheat Bread No. 1. 

GRAHAM BREAD 

2% c. hot liquid (milk, water or i/4 yeast cake mixed with ^ c. luke- 

water and milk) warm liquid 

Ys c. molasses 3 c. flour 

1% tsp. salt 3 e. graham flour 

Follow directions for Whole Wheat Flour. 

ROLLED OATS BREAD 

2c. boiling water % yeast cake mixed with 

% c. molasses % c. lukewarm water 

% tbsp. salt 1 c. rolled oats 

1 tbsp. butter 4^^ c. flour 

Add boiling water to oats and let stand 1 hour. Add molasses, salt, butter, yeaat 
cake mixture and flour. Let rise to double its bulk, beat thoroly, turn into buttered bread 
pans; let rise again and bake 45 minutes. 

YEAST MUFFINS 
1 c. scalded milk ^ yeast cake mixed with % cup luke- 

1 c. boiling water warm water 

2 tbsp. butter 1 egg, beaten 
1 tsp. salt 4 c. flour 

% c. sugar 

Add salt, butter and sugar to the hot liquid. ^'^Hien lukewarm, add the yeast mixture. 
Add the beaten egg and the flour. Beat thoroly. Cover and let rise over night (if Vi yeast 
cake is used) or until double its bulk. Again beat and half fill mufiin pans. Let rise again 
until pans are full. Bake in a hot oven 20 to 30 minutes. 



[Page 76] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 32A] 

SANDWICHES 

GENERAL DIRECTIONS 

Formerly a sandwich meant two slices of bread with meat between. Now the term 
sandwich is applied to many different kinds of encased dainties. . 

The Bread used for making Sandwiches should be at least a day old, that it may be 
cut properly. The bread may be white or bi'own; ex., white, whole wheat, rye, oatmeul 
or steamed brown bread. 

The butter should be creamed, so that it may be spread easily. Cream the butter with 
a wooden spoon. 

A very sharp knife should be used, so that the slices may be cut as thinly and evenly 
as possible. 

Cut end slice from bread. Spread end of loaf with butter. Cut slice. Repeat, until the 
required number of slices have been cut. 

Spread half the number of slices with the mixture used for filling; cover with the 
remaining slices and cut in squares, oblongs, triangles, etc. 

If fancy cutters are used, shape before spreading, that no butter may be wasted. 

If the sandwiches are prepared several hours before they are served, they may be kept 
fresh and moist by wrapping them in a dampened napkin, and leaving them in a cool place. 
Paraffin paper is often used for the same purpose. 

Chopped eggs, chicken, veal, celery, olives or nuts mixed with salad dressing, make very 
good filling for sandwiches. 

Salted meats make good filling for sandwiches. 

The meat may be sliced, when it should be cut across the grain and in as thin slices 
as possible. 

The meat may be chopped. The addition of a little mustard, Worcestershire or horse- 
radish sauce is good with beef or tongue. Capers, catsup, mint or tomato sauce is good 
with Iamb. 

Chopped peppers, celery salt, or finely chopped celery is good with chicken or veal. 

Lemon juice, onion juice or chopped parsley is good with fish. 

Cress, cabbage, cucumbers, pimentoes or olives may be chopped and added to a salad 
dressing alone or with meat for filling. 

Uncooked fruit fillings may be used. Dates or figs with nuts make very good sand- 
wich filling. 

Garnish the serving dish with parsley, lemon, celery tips, water cress, nasturtium leaves 
and blossoms, etc. 

Coffee is the most desirable beverage to serve with sandwiches, then tea, and lastly 
cocoa, or chocolate, which should only be served with the dainty sweet sandwiches. 




SANDWICHES 



[Lesson 32B] SANDWICHES [Page 77] 




SANDWICHES 



LETTUCE SANDWICHES 

Put fresh, clean, crisp lettuce leaves between buttered slices of graham, brown or white 
bread, having a tsp. of Mayonnaise on each leaf. 

CREAM CHEESE SANDWICHES 

Spread buttered brown or graham bread with cream cheese, which has been mixed with 
butter or cream and chopped olives, pimentoes or nuts, and put a lettuce leaf that has been 
dipped in French Dressing between the slices. 

FRUIT SANDWICHES 

Remove stems and finely chop figs; add a small quantity of water, cook in a double boiler 
until a paste is formed, then add a few drops of lemon juice. Cool mixture and spread on 
thin slices of buttered bread. Sprinkle with chopped peanuts, walnuts or pecans, and cover 
with slices of buttered bread. 

Dates and nuts chopped fine and mixed may be used. 

HAM AND EGG SANDWICHES 

Finely chop the ham and hard cooked eggs, mix with a salad dressing and put between 
buttered slices of bread. 

EGG SANDWICHES 

Chop hard cooked eggs. Mix them with salad dressing and spread between buttered 
slices of bread. ^ 

SLICED MEAT SANDWICHES 

Put thin slices of meat, which have been cut across the grain, into slices of butteried 
bread; arrange thin slices of pickles, olives, red or green pepper on the meat, cover with a 
slice of buttered bread. 

SALMON SANDWICHES 

Put flaked salmon, mixed with finely chopped pickles and seasoned with salt and pepper, 
between slices of buttered bread. Mayonnaise dressing may be added to the filling. 



[Page 78] BASIC PRlNCtPLES OF DOMESTIC SCIENCE [Lesson 33Aj 

TEST QUESTIONS 



[Lesson 33B] 



PRACTICE TEST 



[Page 79] 





.r ^-- 




BREAKFAST 

Menu I 

Baked Apple 

Corn Meal Mush Sugar and Cream 

Creamed Chipped Beef on Toast 

Whole Wheat Bread and Butter 

Cocoa 



Menu II 



Cooked Cereal with Dates 
Ham Omelet with Green Pepper Rings 

White Muffins 
Cocoa 



Creamed Potatoes 



COST OF PREPARING ABOVE BREAKFAST FOR SIX PERSONS 
Material Quantity Cost 



[Page 80] 



BASIC PRINCIPLES 0^ DOMESTIC SCIENCE 



mDIVIDUAL RECIPES— SEMESTER II 



LESSON 19B 

POTATO RECIPES 

% potato 

Boil, rice and mash 

1 potato 

Bake and prepare puflfs 



To 1 potato use — 

1 tsp. butter 

2 tsp. hot milk 
Ye tsp. salt 

Few grains pepper 



LESSON 20B 

OATMEAL MUSH 

% c. oatmeal 

y2 c. boiling water 

^4 tsp. salt 



COOKED APPLE 

1 apple 

Vz c. boiling water 

2 tbsp. sugar 



WHEATENA WITH DATES 

3 tbsp. Wheatena 

1 tbsp. cold water 

% c. boiling water (plus) 
% tsp. salt 

2 dates, cut in pieces 



LESSON 21B 

RICE PUDDING 

4 tbsp. steamed rice 
^4 yolk, 1/4 beaten white 
1 tbsp. milk 
1 tbsp. sugar 
14 apple, or 1/3 slice pine- 
apple, or 4 raisins 



FLOATING ISLAND 

Follow recipe for Custard 
Sauce. 
(Lesson 14B) 



LESSON 22B 



PINOCHE 

1 c, brown sugar 

(packed) 
1/4 c. milk 
1 tbsp. butter 
8 walnuts 
Few drops vanilla 

SEA FOAM 

1 c. sugar 
% c. boiling water 
14 C corn syrup 
Ys c. nut meats 
1 white of egg 
14 tsp. vanilla 

CHOCOLATE FUDGE 

1 c. sugar 
1/3 c. milk 
1 tsp. butter 
% sq. chocolate 
1/4 tsp. vanilla 

PEANUT CANDY 

1 c. sugar 
1% c. peanuts 
Few grs. salt 



LESSON 23B 

MACARONI WITH CHEESE 

2 sticks macaroni 
2 c. boiling water 
% tsp. salt 

1 or 2 tsp. grated cheese 
Sauce to moisten 

2 tbsp. crumbs 



LESSON 24B 

WHOLE WHEAT GRIDDLE 
CAKES 

1 tbsp. entire wheat floui 

2 tbsp. flour 
1/2 tsp. B. P. 
Few grs. salt 

1 tsp. sugar 

% tbsp. beaten egg 

2 tbsp. milk 

% tsp. melted butter 

BREAD GRIDDLE CAKES 

3 tbsp. STALE crumbs 
3 tbsp. scalded milk 

1 tsp. butter 
1/0 tsp. B. P. 
1 tbsp. beaten egg 
1 tbsp. flour 
1 /16 tsp. salt 



SEMESTER H 



[Page 8i] 



LESSON 25B 

PLAIN MUFFINS 

% c. flour 
Yz tbsp. sugar 
i tsp. B. P. 
% tsp. salt 

1 tbsp. beaten egg 
4 tbsp. milk 

2 tsp. melted butter 



GRAHAM MUFFINS 

6 tbsp. graham flour 
2 tbsp. flour 
1 tbsp. sugar 
1 tsp. B. P. 
Vi tsp. salt 

1 tbsp. beaten egg 
4 tbsp. milk 

2 tsp. melted butter 



LESSON 26B 
CORN CAKE 

3 tbsp. corn meal 

4 tbsp. flour 
1 tbsp. sugar 
1 tsp. B. P. 
Ys tsp. salt 

4 tbsp. milk 

1 tbsp. egg 

2 tsp. melted butter 



LESSON 27B 



LESSON SOB 



HOT WATER GINGERBREADshORT CAKE NO. 2 



2 tbsp. molasses 

1 tbsp. boiling water 

4% tbsp. flour 

Ys tsp. soda 

Ye tsp. ginger 

^ tsp. salt 

1 tsp. butter 

1 tsp. beaten egg 



LESSON 28B 

QUICK CAKE 

1 tbsp. butter 

2% tbsp. brown sugar 

1 tbsp. beaten egg 

1 tbsp. milk 

31/2 tbsp. flour (bread) 
1/3 tsp. B. P. 
Few grs. cinnamon 
Few grs. nutmeg 

2 dates cut in pieces 



LESSON 29B 

B. P. BISCUITS 

Yz c. flour 

% tsp. B. P. 

% tsp. salt 

1 tsp. butter 

2% tbsp. milk (about) 

Demonstrate Pin Wheel 
Biscuits 



Ya c. flour 
% tsp. B. P. 
2 tsp. sugar 
1-2 tsp. salt 
2 tsp. butter 
2 tsp. egg 
About 2 tbsp. 



milk 



Enough for 1 layer 



LESSON 31 B 

BEATEN BREAD 

2 tbsp. milk 
2 tbsp. water 

1 tsp. butter 
Ye tsp. salt 

2 tsp. (level) molasses 

3 tbsp. flour 

% c. whole wheat flour 

1 yeast cake mixed with 

2 tbsp. of the liquid given 

above. 



LESSON 32B 

SANDWICHES 
1 slice bread 
Cut in fancy shapes 
1 tbsp. filling 
1 tsp. butter 
Three or four kinds of 
filling 



NOTES! 



[Page 82] BASIC PRINCIPLES OF DOMESTIC SaENCE 

EXTRA RECIPES 
NUT BREAD 

^ tsp. salt 

% c. sugar 

2 eggs 

2 c. milk 

4 c. flour 

21/2 tsp. B. P. 

■ 1% c. nuts and dates 

Mix ingredients; beat all thorolj\ Pour into greased bread pan; let stand 45 minutes; 
bake 45 minutes in a hot oven. 



NOTES: [Page 83] 



jTage 84] BASIC PRINCiPLES OF DOMESTIC SCIENCE 



NOTES: [Page 85] 



[Page 86] BASIC PRINCIPLES OF DOMESTIC SCIENCE 



NOTES: [Page 87] 



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NOTES: [Page 88] 



[Page 90] BASIC PRINCIPLES OF DOMESTIC SCIENCE 



NOTES: [Page 91] 



[Page 92] BASIC PRINCTPLES OF DOMESTIC SCIENCE 



HOTES: [Page 93) 



[Page 94] BASIC PRINaPLES OF DOMESTIC SCIENCE 



WOTES: (pa^ ^l 



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NIKOLAUS II :s EUROPEISKA OCH ASIATISKA UNDERSAtAR 

Ofvanstiende karta ger en id^ om Czarrns ofantliga besittningar. De olika folkraserna, ibland kal- 
lade den "lille faderns barn," inbegripa judar, polacker och finnar soin protestera emot denna benam- 
ning, samt asiatiska halfvildar. (124) 




DEN RYSKA JARNVAGEN OFVER EN FRUSEN FLOD 

Jarnvagen var ofta Rysslands "hogra hand" vid forslandet af arm^erna till den aflagsna Ostern. Spir- 
Vidden ar smal och tvarbjalkarna mycket linga, pS det att tyngden mi bli battre fordelad och for att for- 
hindia, sa l^ngt som mojligt, faran af remnor i isen, (iic) 




IIXPBIN 



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-•a p*.(.w/«kV« 'PnajvcTcn 







DE JAPANSKA FLANKRORELSERNA MOT MUKDEN 

Kriget borjade med anfall af flottorna pa Port Arthur och Vladivostok. Landoperationerna betackte 
ett sidant vidstrackt omrade, att flera veckor forfloto innan den japanska kampanjens allmanna plan 
bann utvecklas. Det fbrnamsta draget i denna plan var flankrbrelserna, som belysas af denna karta. 

(los) 




MISSTANKTA FOR ATT SOKA FORDARFVA JARNVAGSLINJEN 

Fullt en tredjedel af de ryska trupperna aro pa ett eller annat satt sysselsatta med att vakta den 
Trans-sibiriska jarnvagen, sarskildt i Manschuriet. Japaner, forkladda till kinesiska arbetare, arreste- 
rades for att de sokte fordarfva jarnvagen och det var ett angsligt bgonbliik, da de framfordes for att 
undersokas af officeren for den kossackiska jarnvagspatrullen. - (120) 




JAPANER OFVANDE SIG MED EN SNABBSKJUTANDE KANON 

Pk sin svindlande fard att ofverraska fieaden var det sarskildt onskvardt att japanerna skulle ofva 
sig i att handtera snabbskjutande kanoner. A denna plansch se vj dem under en af sina iringa ofningar 
ombord i ett krigsfartyg. (137) 




ETT PLIKTENS OFFER 

Marschen till den koreanska gransen midt i vintern iitfoljdes af svara lidanden for ryssarna. Utpo- 
sterna innehades till en borjan af kosackband, hvilka ofta voro sa l&ngt borta, att hufvudstyrkan ej kunde 
racka dem hjalp. Foljaktligen var det minga som froso ihjal. (119) 




ETT JAPANSKT SLAGSKEPP UNDER TORPEDOFORSVARSOFNINGAR 

For att radda sig undan utsanda torpedor skyddas sidorna ef ett modernt slagskepp af ofantliga nat, 
som hanga pa utskjutande stanger, och befallningen "Naten ut" Itfoljes af en liflig verksamhet a japa- 
nernas sida, hvilka utfora sin krigsofning. (loz) 




JAPANS MAKT TILL SJOS 

Japans styrkasom en sjomakt erkandes fran borjan. Dess flotta med sina atta stora slagskepp och 
en skara af kryssare och torpedobatar var en skon syn att skMa, nar den lag for ankar — i verksamhet 
var den fruktansvard. (114) 




REDO FOR AKTION 

En modern eskader, som ar redo att for full maskin satta istad mot fienden. ar en uppskakande syn. 
Slagskepp och kryssare, torpedobatar, torpedobatfbrstorare, kanonbatar, kustforsvarsfartyg och depesch- 
bitar bilda en valdig slaglinje. (iij) 




MANSCHURISKA BANDITER ANFALLA EN JARNVAGSVAKT AF KOSSACKER 



Vid forsvaret af den manschuriska grenen af den Trans-sibiriska jarnvagen hade ryssaina inga far- 
ligare fiender att strida med an kinesiska banditer i dessa trakter, kanda under namnet Hunghuser. Man 
bar aldrig fatt klart for sig huru niycket samfbrstand som var radande mellan dessa vilda manschuriska 
banditer och Kina eller Japan. (io8) 




TORRDOCKAN I PORT ARTHUR 



I borjan af kriget anvandes torrdockan i Port Arthur si langt som utrymmet tillat for att gora nodiga 
reparationer, isynnerhet pa de tre eskaderslagskeppen, som traflfades af japanernas torpeder under det 
fbrsta anfallet. Minga finnar hade sysselsattning dar, ty de aro skickliga arbetare. Det tyngsta arbetet 
lades pi kineser. (loo) 




MISSTANKTA MANSCHURIANER FORES INFOR EN RYSK OFFICER 

Chunghuserna voro manschuriska banditer, hvilka misstanktes for att stalla till oreda for ryssarna i 
Mansqhuriet. De arc bar infor en ofgcgr af de ryska fortrupperna och iindergi examinering. (ii8) 




RYSKA SJOMAN, SOM FORA TORPEDER OMBORD PA CZAREVITCH 

Atta timmar fore fientligheternas utbrott mellan Japan och Ryssland lades ett stort antal toipeder 
ombord pa det stora ryska slagskeppet Czarevitch i forvantan att kunna utslunga dam mot fienden. Den 
japanska flottiljens torpedoanfall sparade dem modan, ty detta fartyg blef sjali ett foretnal for fiendens 
torpedo. (laS) 




ETT RYSKT LAGER VID YALU-FLODEN 

Hvart och ett af dessa talt innehafves af tie ryssar. Taltet ar tre och en half fot hogt, och ar upp- 
fordt ofver ett med halm fyldt h41, samt ar ofvertackt med jord och sno. (112) 




TILLFANGATAGANDET AF en SPION I PORT ARTHUR 

Det japanska spionsystemet var sardeles farligt for ryssarna, pa grund af japanernas likhet i kropps- 
byggnad och utseende med kineser. Silunda arresterades flera forkladda japaner inom fasJningsverken 
i Port Arthur. (loi) 




TRUPPER SOM AFTAGA FRAN PORT ARTHUR TILL KOREA 

I borjan af kriget, niir vice-konung Alexieff flyttade sitt hufvudkvarter fr^n Port Arthur till Harbin, 
aftigade nagra af garnisonstrupperna till den koreanska fronten, diir den ryska hufvudstyrkan var sam- 
lad. A denna tafla ser man dem marschera genom hufvudgatan i Port Arthur. (41) 




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NOTES: [Page 97] 



[Page 98] BASIC PRINCIPLES OP DOMESTIC SCIENCE [Lesson 34A] 

ACID AND SALT SUPPLYING FOODS 

Fruit and Vegetables are the principal sources of acid and salt supplying foods. They are 
also found in fish, meat and cereals. 

The human body includes compounds of lime, potassium, sodium, iron and common salt, 
the latter of which is found in every part of the body, except the enamel of the teeth. 

Foods containing mineral matter are necessary for the formation of the bones, teeth, 
nails, hair, and also to aid digestion, circiflation, etc. 

Phosphorus and lime, which are so necessary in the formation of bones and teeth, are 
found abundantly in the cereals. 

The cereals should, therefore, form an important food in the diet of growing children. 

FRUITS 

Fruits are seed vessels of plants. They contain a large amount of water, cellulose, sugar, 
acids and salts. They not only refresh and cool the system, but stimulate the appetite and 
act as blood purifiers. 

The cellulose helps to carry off waste matter. The acids destroy germs in the body. 
People who eat a large amount of fruit are seldom ill. 

Bananas, dates and figs are rich in sugary and starchy substances and form the staple 
food in the countries where they grow. 

Prunes are dried plums. Raisins are dried grapes. 

Eat only sound, ripe fruit. Unripe fruit, or fruit that has been kept a little too long, 

may be cooked to make it safe for eating. 
t 
Do not eat acid fruits with milk or cream. 

VEGETABLES. See Lesson 4B. 
GENERAL DIRECTIONS FOR CANNING AND PRESERVING FRUIT 

Select fresh, firm and not over-ripe fruit. Prepare the fruit according to kind; remove 
stems, pare, peel, stone or core. 

For canning fruit allow 1/3 of the weight of the fruit in sugar and three cups of water to 
each pound of sugar. Boil the water and sugar five minutes to make a thin syrup; then cook 
a small quantity of the fruit at a time in the syrup until soft. Pack the fruit closely in 
hot sterilized fruit jars (see Lesson 5B), and pour on enough syi'up to overflow jars. Use the 
blade of a silver knife to push fruit away from jar to let out the air bubbles. Put on ster- 
ilized covers and fasten securely. 

Preserving Fruit, as ordinarily used, means the cooking of fruit with from % to its own 
weight of sugar with little or no water used, according to the fruit. 

NOTE 

Fruits should be cooked in granite, earthen-ware, or porcelain lined kettles, and silver, 
wooden or granite spoons used. If cooked in tin or iron-ware, poisonous substances may be 
formed. 

Boil the first four ingredients 5 min. Strain. Brown the butter, add the flour, brown the 
two. Then add gradually the hot liquid. Boil. Season to taste. 



[Lesson S4B] 



CANNED PRtTlTS 



[Page 99] 




CANNED PEACHES 



2 c. water 

3 lbs. peaches 



1 lb. sugar 

8 cloves and few shavings lemon rind (if liked) 



Pour boiling water over peaches, allow them to stand just long enough to loosen thS 
skins, so they can be removed easily. 

Remove skins, cut in halves, and unless cooked at once, drop into enough cold water to 
cover, to prevent discoloration. Add a few peach stones to the boiling syrup. Cook the 
peaches in the syrup until soft, pack them closely in hot sterilized fruit jars, and pour over 
them the boiling syrup. Cover securely. 

Pears, cherries, apples, yellow tomatoes and plums may be canned like the peaches. 
Plums and tomatoes should be pierced with a needle to keep them from bursting. 



STRAWBERRY PRESERVES 

4 lbs. strawberries 3 lbs. sugar 



3 c. water 



Pick over, wash, drain and hull the berries. Weigh. Boil the sugar and water 15 minutes 
to make a syrup. Fill sterilized jars with the berries, cover with the syrup. Let stand 15 
minutes. Add more fruit. Adjust rubbers and covers. Put on a rest, folded paper, or a 
folded cloth in a kettle of cold water. Heat water to boiling point, and cook slowly one hour. 
Screw on covers securely. 

Raspberries and Blackberries may be preserved in the same way. 



SWEET PICKLED PEACHES 



8 lbs. fruit 
5 c. vinegar 



% lb. ginger root 
4% lbs. sugar 



1 oz. stick cinnamon 
% oz, whole cloves 



Prepare fruit as for canning. Boil the vinegar, add sugar and the seasonings (tied in a piece 
of cheese cloth) 10 minutes. Cook the peaches, a few at a time, in the syrup until soft. Put 
fruit into sterilized jars, fill to overflowing with syrup. Screw on covers securely. The ginger- 
root may be omitted. 

Pears, plums, apples, crab-apples or quinces may be prepared in the same way. 



SWEET WATER MELON PICKLES 

2 c. sugar Vs cup stick cinnamon 

Yq cup cloves 



7 e. rind of melon 
3 c. vinegar 

Cut rind in strips, remove the green and pink portions. Soak in alum vs^ater, allowing 
2 tsp. powdered alum to each qt. of water. Heat slowly to boiling point. Cook 10 minutes. 
Drain, cover with ice water, let stand 2 hrs., drain again. Boil the vinegar, sugar and season- 
ings (tied in cheese cloth) 10 minutes. Add the rind and cook until tender. Put in jars and 
cover with syrup. 



[Page 100] BASIC PrjNXirLEb Oi DuAiESlIC saENCE [Lesson 35A] 

PROTEINS— TISSUE BUILDERS 

1. EGGS 

The eggs of many birds, both wild and domestic, are used for food, but the eggs of the 
domestic hen are most commonlv used. 



SHELL- 

-MEMBRANE K 




AIRSPACE 



MEMBRANEI 



A hen's egg consists of eight parts: 

1. SHELL (carbonate of lime). 

2. MEMBRANE I (which hes next to the shell). 

3. WHITE (albumen and water). 

4. MEMBRANE II (Which encloses the yolk). 

5. YOLK (oil, albumen, mineral matter and water). 

6. TWO SPIRAL CORDS (which hold the yolk in place). 

7. EMBRYO (the little mass which lies next to the yolk). 

8. AIR SPACE (which is between Membrane I and the round end of the shell). 

AVERAGE COMPOSITION OF EGGS 

Proteins 14.9 per cent Mineral matter 1. per cent 

Fat 10.6 per cent Water 73.5 per cent 

TYPICAL FOOD 

Eggs form a highly nutritious, concentrated food; and as they contain all the elements in 
the right proportion to support the body, thoy are classed as a typical food. 

They should be eaten in combination with foods that are rich in starch, such as bread, 
potatoes, rice, etc. The digestive organs will then have more to act upon, a certain amount 
of bulk being necessary. 

A pound of eggs (nine) is considered equivalent in nutritive value to a pound of beef. 
Eggs are cheap for the healthy person only when the cost does not exceed 16 cents per dozen. 

Digestion.- — All proteids are acted upon by the rennin or pepsin ferments in the gastric 
juice of the stomach and the trypsin of the pancreatic juice in the small intestines. 

EXPERIMENTS WITH ALBUMEN 

Break an egg, separate the yolk from the white. Divide the white into three portions 
(A, B, C). 

Ex. I. Half fill a glass with cold water, add A. Beat thoroly. Note results. 

Ex. II. Half fill a small saucepan with water; place over the fire and when the water 
boils, add B. Boil 2 minutes. Note results. 

Ex. HI. Half fill a small saucepan with boiling water; add C. Place where it wilj 
neither simmer nor boil. Let stand 5 minutes. Note results. 

I. Cold water dissolves albumen. 

II. Heat coagulates albumen. Albumen cooked in boiling water is tough and homy. 
ITT, Albumen cooked in watfer below simmering point is jelly-like and tender. 
NOTE. — Change of albumen from a liquid to a solid state is called coagulation. 



[Lesson 35B] COOKED EGGS [Page 101] 



GENERAL DIRECTIONS FOR COOKED EGGS 

Have ready a saucepan containing boiling water. A general rule is to allow one pint 
of water to two eggs, and an extra cupful for each additional egg. Place the eggs in the 
water with a spoon and cover the saucepan. 

SOFT-COOKED EGGS 

Place the eggs in a saucepan containing boiling water, let them stand on back of range 
from 8 to 10 minutes. 

HARD-COOKED EGGS 

Place the eggs in a saucepan containing boiling w.iter, and let them stand on back of 
the range from 40 to 45 minutes. 

POACHED EGGS 

Prepare a slice of buttered toast for each egg, and keep it hot. Have ready a shallow 
greased pan containing boiling salted water to cover the eggs. Break each egg separately into 
a saucer and slip it gently into the water, being careful that the water does not reach the 
boiling point. Cook until the white is firm and a film forms over top of the yolk. Remove 
the eggs from the water with a skimmer or a griddle cake turner. Drain, trim off rough 
edges, and place each egg on a slice of toast. 




Scrambled Eggs with Bacon 

SCRAMBLED EGGS 

Two tbsp. butter; 5 eggs; % c. milk; l^/^ tsp. salt, and few grs. pepper. Beat eggs 
slightly, add salt, pepper and milk. Melt the butter in a frying pan, pour in the egg mix- 
ture, and cook slowly, continually scraping from bottom of pan. When creamy, turn into 
a hot dish and serve at once. Serve with ham or bacon, etc. 

STUFFED EGGS 

Cvit hard cooked eggs in halves lengthwise or crosswise. Remove yolks and mash them. 
Add half the amount of deviled ham and enough melted butter to make of consistency to 
shape. Shape into balls and refill whites. Form remainder of mixture into nests on circular 
pieces of bread toasted on top side. Arrange eggs on the nest. Pour over them white sauce 
and sprinkle with buttered crumbs. Bake in moderate oven until brown. Serve. 

NOTES: 



[Page 102] BASIC PRlXaPLES OF DOMESTIC SaENCE [Lesson 36A] 

PROTEINS— TISSUE BUILDERS 

I. EGGS— Continued 

Careful experiments sliow that albumen begins to coagulate at 134 deg. F., and becomes 
jelly-like at 160 deg. F. When cooked at 160 deg. to 185 deg. F. the albumen is rendered 
tender and readily digestible. Therefore, eggs should be cooked at a low temperature. 

WHY EGGS SPOIL 

Eggs spoil easily. Owing to the porous structure of the shell, bacteria enter, either 
from the place where the eggs have been lying, or by means of the air that rushes in as the 
water evaporates. These grow and decomposition takes place. 




FRESH EGGS 

1. A fresh egg has a thick, rough shell. / 

2. A fresh egg sinks when dropped into a basin of cold water. (See illustration.) 

3. A fresh egg looks clear when held between the eye and a strong light. 

HOW TO PRESERVE EGGS 

When eggs come from the market they should be washed and kept in a cool, dry place. 
Eggs may be kept for a long time by packing them, small end down, in substances that will 
exclude air. Example: bran, salt, etc. The U. S. Department of Agriculture recommends 
liquid glass as a preservative. Put fresh eggs into stone crocks, cover with a mixture of one 
part liquid glass to nine parts water. Cover jars and keep in a cool place. 

When using several eggs, break each one separately into a cup. In this way a poor 
egg may be detected. The "yolk may be kept by covering with cold water, or cover dish with 
dampened paper. 

HOW TO BREAK AN EGG 
Hold the egg in the left hand and crack the shell by striking it sharply with a knife. 

TO SEPARATE THE YOLK FROM THE WHITE 

Slip the yolk from one piece of shell to the other several times. Slip the white onto 
a plate or deep platter and drop the yolk into a bowl. 

FOR SLIGHTLY BEATEN EGG, yolk or white, use a fork. 

FOR A WELL BEATEN YOLK use a Dover egg-beater. 

FOR A WELL BEATEN WHITE us- a wire whi^sk beater. 

DO NOT ALLOW THE BEATEN WHITE TO STAND, but use it immediately. 

Do not stir it after beating. 

J^OTE. — Liquid glass maj be purchased at any drug store, 



[Lesson 36B] 



BAKED CUSTARDS 



[Page 103] 



YELLOW CUSTARD 



%, tsp. salt 

Few grains nutmeg or* 
cinnamon 



4 c. scalded milk 6 eggs (if baked in a large 

4 eggs (if baked in individual mould) 
custard cups) % c. sugar 

Beat eggs slightly; stir in the sugar and salt; add the scalded milk slowly to the egg 
mixture; strain into buttered custard cups and sprinkle a little nutmeg on top of each. 
Set cups in a pan containing hot water, and bake in a moderate oven luitil custard is firm. 

If a clean cut can be made with a knife, the custard is done. 

Do not let the water in the pan reach the boiling point during baking. Why? 




Baked Caramel Custard with Whipped Cream 



1 c. sugar 



CARAMEL CUSTARD 

4 c. scalded milk % tsp. salt 

5 eggs X tsp. vanilla 

Melt the sugar to a light brown syrup in a saucepan over a hot fire. Add scalded milk 
and cook until free from lumps. Pour this into the sligntly beaten eggs. Add salt and 
flavoring, then strain into a buttered mould. Bake as Yellow Custard. 



WHITE CUSTARD 



tsp. salt 
2. scalded milk 



% tsp. vanilla 



Whites of 4 eggs % 

^ c. sugar 2 < 

Beat the whites slightly; stir in the sugar and salt. Pour on the scalded milk gradually. 
Add vanilla, strain into a buttered baking dish. Bake as Yellow Custard. Shredded cocoanut 
may be added. 



CHOCOLATE CUSTARD 



sq. unsweetened chocolate 
c. sugar 



Vs tsp. salt 
% tsp. vanilla 



2 tbsp. water 

2 c. milk 

3 eggs 
Scald the milk; melt the chocolate, stir in half the sugar, add the water and cook until 

smooth and glossy. Add the scalded milk to the chocolate mixture, stirring until well mixed. 
Beat the eggs slightly. Add remainder of sugar and the salt. Pour into it the chocolate and 
milk mixture; strain into buttered moulds. Bake as Yellow Custard. 

CHEESE CUSTARD 

1 c. milk 1 egg 2 tbsp. cheese % tsp. salt Few grains pepper 

Scald the milk; stir into it the beaten egg, add the cheese, salt and pepper. Bake as 
Yellow Custard. 

CUSTARD BREAD PUDDING 

May be made by pouring any of these mixtures over buttered slices of toast an(l bakpcl 
according to directions for Baked YeUow Custard, 



[Page 104] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 37A] 

PROTEINS— TISSUE BUILDERS 

MILK 

MILK is the natural food of the young of all the higher animals. 

IT IS A PERFECT FOOD for the infant, as it contains all the food principles in the 
right proportion to fully nourish it. 

Milk should he the chief food for a child at least until the first teeth appear. 

C Proteids 3.3 per cent 

I Carbohydrates (milk sugar, called lactose) 5. per cent 

COMPOSITION 4 Fats . 4. per cent 

1 Mineral Matter , : 7 per cent 

(^ Water 87. per cent 

The greatest benefit is obtained from milk when it is heated to blood heat and taken at 
regular intervals between meals, and then it is more easily digested when taken in sips. 
Small curds are then formed in the stomach. Large curds are formed when the milk is 
taken hurriedly in large quantities. 

Milk should be heated over hot water. Boiling milk coagulates the albumen and makes it 
less digestible, 

BUYING MILK 

Do not buy cheap milk. Good milk is a yellowish white liquid, and tastes slightly sweet. 
!piLK undiluted with water clings to the glass. 

MILK should have no sediment and should not look blue around the edges. A good plan 
is to buy MILK in the evening and let it stand over night in order to let the cream rise. 
Skim and serve the cream with the cereal and coffee for breakfast. Use the SKIMMED 
MILK for COOKING and DRINKING purposes. 

Milk quickly absorbs odors, and should be kept in clean vessels (glass or earthenware) 
in a cool, clean place. 

BACTERIA grow and multiply very rapidly in MILK; therefore the utmost cleanliness 
in handling is necessary. 

MILK PRODUCTS 

When milk stands, the fat globules rise to the top in the form of CREAM. Cream is 
put into a churn and shaken and the globules of cream gather together as BUTTER, and 
the liquid left is called BUTTERMILK. 

An acid added to milk coagulates the casein forming a CURD separating it from the 
liquid, then called WHEY. The CURD is then made into CHEESE which contains condensed 
nourishment (casein and fat of milk). 

CONDENSED MILK is prepared by evaporating milk to about % to ^ of its volume, 

MILK is preserved by STERILIZATION, PASTEURIZATION and EVAPORATION. 

NOTES: 



[Lesson 37B] 



PROTEIDS— TISSUE BUILDERS 



[Page 105] 



PASTEURIZED MILK 

Sterilize bottles by putting them edgewise into cold water; bring slowly to boiling point 
and boil twenty minutes. Fill the sterilized bottles % full of milk and cork with cotton 
which has been baked in the oven, or with steriHzed rubber corks. Place bottles on a rest or 
on several thicknesses of paper in a pan. Fill pan with enough cold water to reach as high 
as the milk in the bottles. Heat gradually to 160 deg. or until small bubbles appear in the 
milk next the glass. Keep at this temperature 40 minutes. Cork the bottles quickly and 
keep in a cold place. Do not remove corks until ready to use the milk. 



RENNET CUSTARD OR JUNKET 



1 qt. milk 
4 tbsp. sugar 



1 tsp. vanilla 
1/4 tsp. salt 



1 tbsp. liquid rennet or 1 junket 
tablet dissolved in 1 tbsp. 
water 



Heat the milk until lukewarm; add the sugar, salt, and flavoring, stirring until the sugar 
is dissolved. Add the junket water and pour into the serving dish. Chill. Serve with plain 
or whipped cream. 

WHIPPED CREAM 

1 c. thick cream 3 tbsp. sugar % tsp. vanilla 

Pour the cream into a bowl and set in a pan of ice water. Whip with a wire whisk or 
Dover egg-beater until stiff enough to hold its shape. Add sugar and vanilla. Do not beat 
the cream too long. 




SOUR MILK CHEESE OR COTTAGE CHEESE 

1 qt. sour milk 1 tsp. butter 2 or 3 tbsp. cream 

1/4 tsp. salt 
Heat the milk slowly until the curd separates from the whey. Strain thru a piece of 
cheese cloth. Squeeze curd until quite dry. Put curd in a bowl and with a fork mix it with salt, 
butter and cream. Form into balls. These may be rolled in chopped parsley. The curd 
may be separated from the whey by adding one Rennet Tablet to a qum-t of milk heated 
to 100 deg. F. Then beat to separate curd from w^hey. 



[Page 106] BASIL i'RINCIPLES OF DOMESTIC SCTENCE [Lesson 38A] 

PROTEINS— TISSUE BUILDERS 




Cheese c'traws 



CHEESE 

CHEESE is the curd of milk separated and pressed. 

Cheese is made chiefly from the milk of cows. Goats' milk is sometimes used. 

Cheese may be made from whole milk, to which cream has been added, or from skimmed 
milk. 

The curd may be separated by allowing the milk to stand until it is sour. It is ther 
heated slightly and the curd separated from the whey. It may be prepared by the action 
of rennet. The curd is then pressed to remove the whey. After pressure the curd is then 
set aside and kept at a favorable temperature to ripen, the time required varying from a 
short time to three or four years. New flavors are developed and the texture altered during 
the ripening process. The ripening is due to bacteria and moulds. 

Cheese made from full milk is half fat. Cheese made of skimmed milk is sometimes filled 
by the addition of cheap fat, lard, etc. 

Filled cheese is greasy when warmed, and does not keep well. 

Various brands of cheese take their names from the places where they are made. 

SKIM-MILK Cheese — Parmesan, Edam and Gruyen. 

MILK Cheese — Gorgonzola, Cheddar, Gloucester, Cheshire. 

MILK and CREAM Cheese— Double Gloucester and Stilton, Neufchatel, Cream Cheese, 
Camembert and Brie, Brick Cheese, Roquefort. 

ONE POUND of cheese contains as much nutriment as two pounds of meat. 

It is a highly concentrated protein food, and therefore should be eaten in small quantities 
with carbohydrates. 

Cheese should be kept covered. 

Grate the cheese when it becomes hard and dry. 

Anv kind of cheese is made more digestible by being finely divided or dissolved and mixed 
with other foods, as in cooking. 

Cheese may be added to several scalloped dishes (ex., macaroni and cheese) or used as 
flavoring for soups. 

Cheese is sufRciently cooked when melted; long cooking makes it tough. 

Soda added to dishes prepared with cheese makes the cheese dissolve more readily, thereby 
making it more digestible. When adding soda, use Vs tsp. to a cupful of grated cheese. 

NOTES: 



[Lesson 38B] CHEESE DISHES [Page 107] 

TOASTED CHEESE SANDWICHES 

Prepare toast; dip quickly in hot salted water. Spread slices with grated cheese; place 
in a pan in the oven long enough to melt the cheese. 
Put the slices together as sandwiches. 

WELSH RABBIT 

% lb. cheese (grated) Few grs. cayenne 2 eggs 

14 tsp. mustard % tsp. soda 1 tbsp. butter 

% tsp.salt y2 c. milk Crackers or toast 

Mix the first six ingredients; cook over hot water until cheese is melted; pour this into 
the slightly beaten eggs, add the butter and cook over hot water, stirring constantly, until 
thick and smooth. Pour over slices of toast or crackers and sei"ve at once. 

CHEESE FONDUE 

1 c. scalded milk Few grains pepper % tsp. mustard (if liked) 

1 c. soft bread crumbs 1 tbsp. butter 3 eggs 

2 c. cheese (cut fine) % tsp. salt 

Mix first seven ingredients, add well beaten yolks. Cut and fold in the stiffly beaten 
whites. Pour into a buttered baking dish and bake in a moderate oven twenty minutes, or 
until done. 

Baked in ramekin dishes — called cheese ramekins. 

CHEESE SOUFFLE 

2 tbsp. butter 14 tsp. salt % c. grated or shaved cheese 

2 tbsp. flour Few grs. cayenne 2 eggs 

1^ c. scalded milk 

Melt the butter, add flour, and when thoroly mixed add gradually the scalded milk, stir- 
ring continually until smooth and thickened. Then add seasonings and cheese. Remove 
from fire, add the well beaten yolks, cool; fold in the stiffly beaten whites. Pour in a but- 
tered baking dish and bake about 30 minutes. Serve immediately. 




CHEESE STRAWS 

5 tbsp. flour % tbsp. butter. % c. grated cheese 

Vs tsp. salt % c. soft bread crumbs 2 tbsp. milk 
Few grs. cayenne or paprika 

Add salt and pepper to the flour, chop in the butter; add crumbs and grated cheese. 

Mix thoroly, then add milk to make a dough. Knead until smooth. Roll % inch thick and 
cut in strips. Lay them on buttered paper in a pan and bake 10 minutes or until light brown 
\n a moderate oven. Parmesan is good for cheese straws, 



[Page 108] BASIC PRENOIPLES OF DOMESTIC SCIENCE [Lesson 39A] 

FREEZING 
ICE and SALT form a freezing mixture, several degrees below the freezing point of water. 

SALT melts the ice, withdrawing heat from the contents of the can, and the melting 
ice dissolves the salt. The smaller the pieces of ice, the more quickly the change to liquid 
and the more salt used, the more quickly the mixture is frozen. If too much salt is used, 
however, the frozen mixture will be coarsely grained. Three parts ice to one part salt is the 
best proportion for a smooth, fine-grained cream, 

DIRECTIONS FOR FREEZING 

Scald can, cover and dasher, then chill. 

Place the can of the freezer in the pail; put in the dasher, and pour in mixture to be 
frozen. Cover and adjust top. Turn crank to make sure can fits in socket. 

Fill the space between the can and pail with alternate layers of ice and salt, allowing 
three measures of ice to one of salt. 

The ice and salt should come a little higher in the pail than mixture to be frozen. 
The can should not be more than % full, as the mixture expands in freezing. 
Turn the crank slowly at first, then turn crank more rapidly, adding more salt and ice if 
needed. 

Do not draw off the water, unless it stands so high that there is danger of it getting into 
the can. 

After freezing, draw off the water, remove dasher, and with spoon push solidly. 

Put cork in opening of cover. 

Repack, using four parts of ice to one of salt. 

Place on top newspapers, an old blanket, or a piece of carpet. 

HOW TO MAKE ICE CREAM OR ICES WITHOUT A FREEZER 

Cover bottom of pail with crushed ice. Put in baking powder can, tumbler, or lard pail 
containing mixture to be frozen, and surround with ice and salt. Turn can or tumbler with 
hand occasionally, and as soon as it begins to freeze, scrape frozen mixture from sides of 
can with a knife or spatula, and beat mixture with spoon, continuing until mixture is frozen. 




Ice Cream Served in Cantaloupe 



[Leason 39B] FROZEN MILK AND CREAM MIXTtJRES, ICE CHEAM [Page 109] 




Vanilla Ice Cream with Sliced Peaches 

VANILLA ICE CREAM— I 

1 qt. thin cream % c. sugar li^ tbsp. vanilla 
Mix ingredients and freeze. 

VANILLA ICE CREAM— II 

iy2 c. scalded milk % c. sugar 1 qt. thin cream 

1 tbsp, flour i/g tsp. salt 2 tbsp. vanilla 

1 egg 

Mix flour, sugar and salt; add egg slightly beaten, and milk gradually. Cook in double 
boiler 20 minutes, stirring constantly at first. Should custard have curdled appearance, it will 
disappear in freezing. When cool, tidd flavoring and cream. Strain and freeze. Fresh fruit 
may be cut up and served with the ice cream. 

♦ CHOCOLATE ICE CREAM 

Melt 4 oz. unsweetened chocolate; add 1 c. water and boil 5 min. Add this to Vanilla 
Ice Cream mixture. 

STRAWBERRY ICE CREAM 

1 qt. thin cream 1 c. sugar 1 box strawberries 

Wash and hull berries. Sprinkle with sugar. Let stand one hour. Mash and rub thru 
strainer. Add the cream and freeze. 

CARAMEL ICE CREAM 

Prepare same as Vanilla Ice Cream II, using 1^2 c. sugar. Caramelize 1 cupful of the 
sugar according to the directions for Caramel Custard in Lesson 36B. 

NUT ICE CREAM 
Add chopped nuts to Vanilla Ice Cream mixture. 

MILK SHERBET 

2 c. sugar % c. lemon juice 1 qt. milk 

Mix the sugar and strained lemon juice. Pour the milk into the freezer-can, add the 
lemon mixture. Stir thoroly, cover, freeze. 



[Page 110] BASIC PRIi^CIPLES OF DOMESTIC SCIENCE [Lesson 40A] 

PROTEINS— TISSUE BUILDERS 

MEAT 
DEFINITION.— MEAT is the name given to the flesh of animals used for food. 

Proteins 18.36 

Gelatin , '. 1.64 

Extractives '. 1.90 

Fat 90 

Mineral 1.30 

Water 75.90 



AVERAGE COMPOSITION 
OF LEAN BEEF 



100.00 
KINDS 

Beef is the meat of the steer, ox or cow, and is the most nutritious of animal foods. 
The best beef is obtained from a steer four or five years old. 

Veal is the meat of a young calf killed when six or eight weeks old. The meat from a 
younger calf is unwholesome. Veal is less nutritious than beef, and is not so easily digested. 

Mutton is the name given to the meat of sheep. Mutton is considered almost as 
nutritious as beef. The fat of mutton is not as easily digested as the fat of beef. Good 
mutton comes from a sheep about three years old. 

Lamb is the name given to the meat of lambs. Lamb is less nutritious than mutton. 
Young lamb, when killed from six to eight weeks old, is called spring lamb. Lamb one year 
old is called yearling. 

Poultry includes chicken, turkey, geese, duck, etc. 

Game incudes wild fowl and wild animals, as partridges, grouse, quails, pigeon's, ven- 
ison, etc. 

SELECTION 

MEAT should be uniform in color, the flesh should be firm and elastic to the touch. 
The flesh of beef should be of a bright red color, and intermingled with fat that is 
yellowish, 

MUTTON should be dull red in color, and the fat white. 

LAMB and VEAL should be lighter in color and the flesh less firm than in beef. 

Meat should be removed from the paper as soon as it comes from the market. 

Meat should be kept in a cool place. 

Always wipe meat with a damp cloth. 

METHODS OF COOKING 

The usual Methods of Cooking are boiling, stewing, steaming, broiling, roasting, baking, 
frying, sauteing, braising and fricasseeing. 

Boiling. — Cooking in boiling water. 

Stewing. — Cooking for a long time below the boiling point. 

Steaming. — Cooking over the steam of boiling water. 

Broiling, — Cooking over a glowing fire. 

Roasting. — Cooking before a glowing fire (as commonly used, is the same as baking). 

Baking. — Cooking by the dry confined heat of the oven. 

Frying. — Cooking in hot fat deep enough to cover the article to be cooked. 

Sauteing. — Cooking in a small quantity of fat (commonly called frying). 

Braising. — A combination of stewing and baking, 

Fricasseeing, — A combination of frying and stewing. 

NOTES: 



rXcBson 40B] 



MEAT LOAF MIXTURES 



Lrage 111] 




Beef Loaf with Riced Potatoes 



BEEF LOAF 

2 lbs. bcof cut from the round Vi ^^V- l><"l>!'<'i' 

^2 tsp. onion juice 1 ben ten cj^jj; 

1 tttp. salt 1 tbHj). clioppod pnrsloy 



2 in. oul)0 Huot 
1 c. bread crumbs 
i/o c. mi lit 



Wipe the meat with a clolli. I'lil. ilnu a meal, cbopixT widi (lie Huct. Add (lie wcason- 
iiii^.s; Uiiead; add tlici crumbs, \v<'ll beat. en ej;^, and j^rinliially iiic milk. Knead imlil spoii<j;y. 
Sbapo iiii.o a- loaf. I'lac(^ in a, ])aii lined wiili lliin slires dl" salt pork fat, or spic^ad surl'ace 
generously wilii suet. l)r(>d<^o wiMi Hour, season willi sail, and pepp(>r. I'ake 10 minutes. 
Baste every .'> minutes witli 1 tbsp. bulier or mellcd suel niixed vvilli I c. boilinj; walcr. Tliis 
mixture nuiy be steamed 2 hours. 

Veal loaf may' bo prepared in th(> sain(> way, substituting veal for beef. 



% c. bread crumbH 
3 



CHICKEN LOAF 

4 lb. chicken % c. milk 

1 tsp. salt Vs ts]). paprika 

% tap. c(dery salt 

• Force the chicken men/, thru the meat e!i()p|)er. Work in the seiisdniiif; and crumbs with 
a wooden spoon. Add (lie wed! bealen yolks, and I hen tiui milk gradually. ('J'asic and weiiHon 
mor(! Iiighly if necessary.^ Fold in the stilTly beaten wiiites and bake in a well buttered mold 
placed in a pan of hot water, or steam JJV^i iiours. 



1 lb. beef 
1 lb. veal 
1 lb. pork 
1 y> tsp. salt 

Follow direclionH for Beef Loaf . 



MEAT LOAF 

Ml twp. pei)per 

1 slice chopped onion 

1 tbsp. cliopped parsley 



1 beaten egg 

IVi! c. bread (irumbs 

% c. milk 



POTATO NESTS 

Prepare mashed potatoes according to Lesson inH. Shape into nests, brush witli slightly 
bcatcui (^gg a)id brown in oven, ('i'ake IxM-f loaf nuxturct, sha|)() to iniitaie liltle birds, using 
cloves for eyes, bake; 10 luin. in oven, basting frequently. Kcu've in nesls.) 



I 



2 cloves 

1 slice onion 

% (',. tomato 



TOMATO SAUCE 

% tsp. salt 
% tsp. i.e|)per 
•y^ c. wa,ter 



2 tbsp. butter 

2 tbsp. Hour 



Boil the first four irigredioutH T) inin. Strain. Hrowii in butter, add (l(Mir, brown tk 
two. Then add gradually tlio iiot liquid. Boil. Season to taste. 



fPage 112] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 4IA] 

PROTEINS— TISSUE BUILDERS 

METHODS OF COOKING MEAT 
OBJECT— 

1. To extract the juices, as in Soups, Broths and Beef Teas. 

2. To retain the juices, as in Broiling, Roasting, Boiling and Frying. 

3. Combination of both, as in Stewing, and Braising, where part of the juices are 
retained and part extracted. 

EXPERIMENTS 

1. Put a piece of beef (2 in.) into a glass half filled with cold water. Let stand 20 
rain. Does the water look just the same? ^. 

2. Scrape or cut a piece of beef (2 in.) into small pieces. Put into a glass half filled 
with cold water. Compare with No. 1. 

3. Put a small piece of beef into a heavy glass. Pour on boiling water. What happens? 
What effect does COLD water have on albumen? 

What effect does BOILING water have on albumen? 

HOW TO PREPARE BEEF TEA 

1 lb. lean beef 1 pt. cold water Salt to taste 

Scrape or cut the meat into small pieces and put it with the cold water into a glass jar 
or top of a double boiler. Let stand 30 mih. Place on a trivet in a kettle containing cold 
water, or over lower part of double boiler. Heat slowly. Let stand at a low temperature 
(130 deg. F.) 2 or 3 hrs. Strain thru a coarse strainer and press the meat to obtain all the 
juices. Beef tea prepared below coagulating point of albumen is a nutrient. 

BROILED BEEF ESSENCE 

One lb. steak from the round and cut % in. thick. Wipe meat, place in a heated broiler. 
Broil 3 min., put on hot plate, cut into small pieces. Extract the juice with a lemon 
squeezer, potato ricer, or vegetable press, and turn into a cup. Set in a dish of hot water. 

DIRECTIONS FOR SOUP-MAKING 

2 lbs. raw meat and bone Bit of bay leaf 4 tbsp. turnip, cubed 
1 lb. browned meat and bone Sprig of parsley % tsp. salt 

3 qts. water 4 tbsp. carrot, cubed 2 peppercorns 

1 stalk celery 4 tbsp. onion, sliced Few grs. pepper 

Cut the meat into small pieces; have the bones sawed. Let meat and bone soak in the 
water 1 hr. Simmer in a kettle 4 or 5 hrs. (If only raw meat is used, brown 1/3 of it in a 
frying pan with a little fat of the meat.) About^l hr. before the stock is taken from the fire 
add the vegetables, which have been browned in suet and seasonings. 

NOTES: 

Use all the trimmings in making soup stock. 
For white stock use veal or chicken. 

For brown stock use beef, part of it browned, and the vegetables browned. 
Stock without vegetables keeps best in hot weather. 

Stock may be clarified by adding the slightly beaten white of egg and shell, stir, then 
boil 2 min., simmer 20 min.; remove scum and strain thru a cloth placed oA^er a fine strainer. 



[Lesson 4lB] 



STEWING 



[Page 113] 



GENERAL DIRECTIONS FOR STEWING 

Stewing is cooking slowlj-, a long time, in a small quantity of water. , 

The object is to retain part of tlie juice and extract enough to give flavor to the gravy. 

This is done by cutting the meat into suitable pieces for serving. Divide into 2 portions. 
Add one portion to cold water and heat slowly to boiling point. Meanwhile sear the other 
portion by browning in a little fat in a frying pan. Then add it to the water and meat. 
The whole should then be cooked slowly for three hours, or until the meat is tender. 

Beef, Mutton, Lamb or Veal may be used, selecting the tough pieces, such as the neck, 
shoulder, lower part of round, aitch bone, etc. Pieces of cold cooked meat may be added to 
the stew. 

Meat with some bone and fat makes a richer stew than the one made with lean meat. 

The pieces of meat are usually dredged with flour before browned. This gives color to 
the stew, a richer flavor, and also thickens the gravy. 

Onions, carrots, turnips, parsnips and potatoes are the vegetables commonly used in 
stews. Tomatoes, string beans and green peas are sometimes used. The vegetables should 
be cut into i/^-inch cubes, %-inch slices or strips, and added the last hour of cooking. The 
potatoes, however, should be parboiled 5 minutes, then added to the stew, allowing 20 min- 
utes for cooking. The vegetables may be cooked separately. The usual seasonings are salt 
and pepper. Sweet herbs, parsley, a bit of bay leaf, one or two cloves, celery salt, or catsup 
may be added to give variety. 



Dumplings are often served with stew. 
vegetables and cook ten minutes. 



Place them so tliey will rest on the meat and 



2 lbs. beef 

3 tbsp. flour 
Water 



BEEF STEW 

1 turnip 

1 carrot 

2 onions, sliced 



4 potatoes 
Salt and pepper 



Prepare according to directions given above. 




BEEF A LA MODE 

Insert 12 large strips of salt pork fat or piece of suet into a 4-pound piece of round of 
beef. Season witli salt and pepper, dredge with Hour. Put a piece of suet in a hot pan, brown 
the meat on all sides in this. Put in kettle with vegetables and water according to recipe 
for beef stew, cover closely and cook slowly 4 or 5 hours in oven or on top of range. 



POT ROAST 

When beef is similarly prepared (without the strips of fat and vegetables) and cooked in 
a smaller amount of water it is called pot roast. 



[Page ll4j BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 4SA] 

METHODS OF COOKING MEAT 
Broiling' is cooking by direct exposure to heat, over hot coals or over a flame (gas flame). 
Cooking with little or no fat in a hot frying pan is called "Pan Broiling." 
The Object is to retain the juices. 

The Method is to expose the surfaces of the meat to a hot Are, turning frequently. 
By turning frequently, the surfaces are seared and the juices retained. 

EXPERIMENTS 

Put a piece of meat into a wire broiler, hold over a flame one minute. What happens ? 
The juice comes to the top and when turned the juice drops into the fire. 

Put a piece of meat into a wire broiler, hold over a flame and count ten. Turn, count 
ten, and repeat. Raise broiler, count ten, turn. Repeat. Cut and examine. 

The tender cuts of beef, mutton and lamb, and some kinds of game, are used for broiling. 

Young chicken, small fish, lobsters, and oysters may be broiled. 

Pork and veal should not be broiled, as they require long cooking. 

Dark meats, as beef, mutton, etc., may be cooked rare. 

Lamb, chicken, and light meats should be well done. 

The best cuts for broiling are steaks from the loin of beef (all between the first rib and 
rear end of hip bone). Example: Sirloin, porterhouse, from the top of round and rump, and 
the rib or loin chops of mutton and lamb. 

The meat should be cut "across the grain," from % to li/^ in. thick. 

The dampers of the stove should be open during broiling, so that the smoke, etc., may be 
carried to the chimney. 

NOTES: 



[Lesson 42B3 



BROlLmG 



tPage 115] 



ft^^'h ->: 






Broiled Steak With Stuffed Tomatoes 



TO BROIL STEAK 

Wipe meat with a damp cloth and trim off superfluous fat. Rub the wire broiler with a 
little of the fat. Place the meat in broiler and broil over a clear fire, turning every ten seconds 
for the first minute. After the first minute, turn occasionally until well cooked on both sides. 

TIME. — Steak an inch thick requires from five to eight minutes. 

Steak may be pan broiled. See 42A. 

SERVE WITH MAITRE D'HOTEL BUTTER 

Cream 3 tbsp. butter: add 1 tsp. lemon juice gradually, i^ tsp. salt, % tsp. pepper and V^ 
tbsp. chopped parsley. 




Hamburg Steak With Riced Potatoes 



HAMBURG STEAK 

Chop finely 1 lb. lean raw beef; season hifrhly with salt, pepper and a few drops of onion 
juice. Add % c. milk gradually; kaead dough until spongy and shape into cakes. Heat a 
frying pan, rub with the fat of meat and pan broil the steaks. Turn cakes often during the 
cooking. 

PAN BROILED CHOPS 

Heat the frying pan A^ery hot. Trim the chops, remove the fat, and wipe the chops. Put 
into frying pan. "VSHien one side is seared, sear the other, turn often the first minute. Cook 
from 6 to 8 min. Stand chops in the pan so the edges may be cooked. 

TIME TABLE FOR BROILING 

Steak 1 inch thick 5 to 8 minutes 

Steak 1% inch thick 7 to 12 minutes 

Chickens 20 to 30 minutes 

Squabs 10 to 12 minutes 



tPage 116] 



BASIC PUmCIPLES OF DOMESTIC SCIENCE 



tLesson 43Aj 




1. Neck 

2. Chuck 

3. Ribs 

4. Shoulder clod 

5. Fore shank 

6. Brisket 

7. Cross ribs 

8. Plate 

9. Navel 

10. Loin 

11. Flank 

12. Rump 

13. Round 

14. Second cut round 

15. Hind shank 

U. S. Department of Agriculture 



HIND QUARTER 




ILesson 43B] PROTEIDS— TISSUE BUILDERS [Paga 117] 

METHODS OF COOKING MEAT 

Braising is steaming meat in its ow- jUices in the oven. It is done by the cooking of 
meat with a small amount of water in the oven in a tightly covered pan or kettle. It is a 
combination of stewing and baking meiat. The meat should be cooked in an oven at a low 
temperature for a long time. By so doing tough pieces of meat become tender. 

ROLLED FLANK OF BEEF OR ROLLED ROUND OF BEEF 

Flank steak, or 1 lb. of thinly cut round steak. 

2 or 3 small pieces of suet % c. carrot, cubed 

1 onion 2 c. stock or water 

Wipe the meat, trim the edges, pound on both sides, spread with stuffing, roll and tie. 
Sprinkle the roll with salt and pepper, dredge with flour and brown on all sides in hot drip- 
pings and lay it on the onion and carrot in a pan with the suet on top. Pour the water or 
stock into the pan. Cover tightly and cook slowly in the oven or on top of the stove. 

For round steak, cook slowly, covered, for % hr. or more in a moderate oven, then uncover 
and cook % hr. i 

For flank steak, cook slowly, covered, for 3 hrs. or more in a moderate oven, then ancover 
last 1/^ hr. 

Serve with brown gravy made by thickening the liquid in the pan. 

Individual rolls may be made. 

STUFFING 

2 c. soft bread crumbs 2 tbsp. celery (cut) or % tsp. 
2 tbsp, melted butter celery salt 

2 tbsp. chopped parsley % tsp. salt 

1^ tsp. onion juice (if liked) i/s tsp. pepper 

14 c. hot water 




>«i«t8»^cfwei«^»«>i^ 



VEAL BIRDS 



Wipe thin slices of veal cut from the leg or shouldbf. Pound the meat on both sides, 
and cut into 3 by 31^ -inch pieces. Spread pieces with STUFFING, roll and tie, sprinkle with 
salt and pepper, dredge with flour. Brown in hot butter. Put in stew pan, cover with a 
thin white sauce and cook slowly until tender. Serve on small circular or square pieces of 
toast, cover with the sauce and garnish with parsley. The trimmings may be used for 
making a white stock, which may be added to the sauce or stuffing. 



[Page 118] BASIC PMNCIPLES OF DOMESTIC SCIENCE [Lesson 44A] 

BEEF 

Name of Cut How to Prepare No. of Lesson 

LO'IN— Including all Sirloin Cuts Roast 44B 

Broil 42B 

RUMP Fairly good for broiling 42B 

Back of Loin Roast 44B 

" Stew 41B 

" " Pot Roast 41B 

ROUND Braize 4r.B 

" Beef a la mode 4 IB 

" Beef juice 41A 

" Beef tea 41A 

" Fairly good for roasting 44B 

" ; and broiling 42B 

PRIME RIBS ,. Fine for roasting 44B 

BLADE Fairly good for roasting 44B 

CHUCK Braize 43B 

" : Pot roast 41B 

" Stew 41B 



NECK Soup 41A 

" Stew : 41B 

BRISKET , Corn or boil 41B 

CROSS RIBS Pot roast or inferior steak 41B 

PLATE Corn or boil 41B 

NAVEL : Corn or boil 4lB 

FLANK Stew 4 1 B 

" Roll and braize 43B 

SHIN Soup AlA 

Skirt Steak Stew 41B 

NOTES: 



[Lesson 44B] ROASTINU [Page 119] 

PROTEINS— TISSUE BUILDERS— MEAT 

METHODS OF COOKING MEAT 




Roast Beef with Carrots in Turnip Cups 

ROASTING 

Roasting is cooking by exposure to directF-action of dry heat r on a spit or in an oven. 

The object of roasting is to retain the juices and develop a special flavor. The tender 
cuts of meat should be selected for roasting — the choicest cuts being the sirloin, rump, rib. 
etc., of beef; the loin, leg and shoulder of lamb, mutton or vealj the chine and rib of poriv, 
Chickens, turkeys, geese, ducks, etc., are used for roasting. 

GENERAL DIRECTIONS 

I 

Wipe the meat with a damp cloth. Dredge the surface with flour, salt and pepper. Put 
pieces of fat on the meat and in the pan (melted fat may be used and rubbed over the sur- 
face). Place meat on a rack in the pan. Put into a hot oven. The heat of the oven 
should be intense at first to sear the surface (about 10 min.), and then the heat should be 
reduced and water added to cover bottom of pan. 

The meat should either be covered closely or basted frequently with equal quantities of 
fat drippings and water. After the last basting, sprinkle with salt and pepper. ' Place meat 
on a hot platter and garnish. 

GRAVY 

Pour fat from pan, allow 2 tbsp. of fat to 3 tbsp. flour for each cupful of gravy. Put 
fat into the pan, add the flour and stir over a hot fire until well browned; add the boiling 
water or stock gradually; boil 3 min.; season to taste with salt and pepper and strain. 

TIME TABLE FOR ROASTING 

Beef, round per lb. 12 to 15 min. 

Beef, ribs (well done) per lb. 12 to 15 min. 

Beef, ribs (rare) per lb. 8 to 10 min. 

Mutton leg (well done) per lb. 15 min. 

Mutton leg (rare) per lb. 10 min. 

Mutton loin (rare) .per lb. 8 min. 

Mutton shoulder (stuff'ed) per lb. 15 min*. 

Lamb (well done) per lb. 20 min. 

Veal (well done) per lb. 25 min. 

Pork (well done) per lb. 30 min. 

Chicken per lb. 15 min. 

Goose per lb. 18 to 20 min. 

8 lb. turkey , .about 2 hrs. 



[Page 120] BASIC ITvINClPLES OF DOMESTIC SCIENCE [Lesson 45A] 

PROTEINS— TISSUE BUILDERS 

POULTRY 

SELECTING POULTRY, select a chicken with firm flesh, yellow skin and legs. 

A CHICKEN is known by soft feet, smooth skin and soft cartilage at end of breastbone. 

A YOUNG CHICKEN lias an abundance of pin feathers. Long hairs denote age. 

Choose spriii;;;- chickens for broiling. A young, plump chicken for roasting. A fowl for 
stewing. 

TO DRESS AND CLEAN POULTRY 

Pick out the pin feathers, singe by removing hairs and down over a flame. Cut 
oflf the head, using a small-pointed knife. Cut through the skin around the leg, 1% in. 
below the leg joint, care being taken not to cut tendons, snap the bone and pull off foot. 

Make a cut through the skin below the breast bone just large enough to admit the 
hand. Keep the fingers close to the breastbone until the heart and liver are reached, loosen 
on eitlier side down toward the back. Loosen all membrane and remove entrails, gizzard, 
heart and liver. The lungs and kidneys lie i?P the hollow near the backbone and between 
the ribs. 

Cut off the neck close to the body, leaving enough skin to fasten under the back. 
Remove windpipe and the .crop. Eemove oil bag and wash bird by letting cold water run 
through it. (Do not soak bird in cold water. Why?) Wipe inside and outside with a damp 
cloth. 

TO CLEAN GIBLETS 

Cut the liver from the gall bladder; cut the heart open and remove the clotted blood 
Cut the outer coat of the gizzard and draw it off, leaving the sac containing the sand, etc. 
Wash and cook in boiling salted water. 

TO STUFF POULTRY 

U'se enough stuffing to fill the skin, that the bird may look plump when sewed. Where 
cracker stufling is used, allowance must be made for the swelling of the crumbs. Sew the 
skin or use skewers. 

TO TRUSS POULTRY 

Draw the thighs and wings close to the body and fasten with steel skewers, or tie with 
a string. Fasten the neck skin under the back. 

NOTES: 



[Lesson 45Bj 



ROAST CHICKEN 



[Page 121] 




Roast Chicken With Cranberry Jelly and Glazed Sweet Potatoes 



ROAST CHICKEN 

DRESS, CLEAN, STUFF AND TRUSS A CHICKEN 

Place on its back on a rack in a dripping pan (or on thin slices of salt pork fat or chicken 
fat in a pan a trille larger than the chicken). Rub the entire surface with salt and spread 
legs and breast with 3 tbsp. butter or melted chicken fat and 3 tbsp. of Hour. Place in a 
liot oven and when flour is well browned, reduce tlie heat and baste every ten minutes if 
not roasted in a self-basting pan. 

For Basting take 4 tbsp. of the fat in the pan and mix with one cup boiling water. 

A 4-pound chicken requires about 1^/^ hrs. 

For the stuffing the chicken fat may be melted and used in place of the butter. 



1 c. cracker or bread 

crumbs 
14 c. melted butter 



STUFFING I 

Sage if liked 
Vt tsp. salt 
Few grs. pepper 



Vs c. milk scalded 

1 tsp. chopped parsley 



STUFFING II (CHESTNUT) 

2 c. French chestnuts 1 c. cracker crumbs Few grs. pepper 

y^ c. butter % tsp. salt % c. cream 

Shell and blanch chestnuts. Cook in boiling salted water until soft. Drain and mash. 

Add half the butter, salt, pepper and cream. Melt remaining butter, mix with cracker 

crumbs, then combine mixtures. 



1% c. dried bread crumbs 

6 tbsp. melted butter 

Mix ingredients in order given. 



STUFFING III 

y^ tsp. salt 

% tsp. cinnamon 



1 c. apple sauce 
(Lesson 47B) 



V'z c. dried bread crumbs 
1 c. cracker crumbs 
Mix in order given. 



STUFFING IV 

y-z c. butter 
1 pt.oysters 



Salt and pepper 



2 c. freshly grated bread 

crumbs 
1 tsp. salt 
Mix in order given. 



STUFFING V 

14 tsp. pepper 
Sage (if liked) 

V3 c. melted butter 



1 well beaten e| 
Vs c, scalded milk 



[Page 122] BASIC PRINCIPLES OF DOMESTIC SaENCE [Lesson 46A] 

FRYING 

FRYING means cooking in hot fat, deep enough to cover the material to be cooked. The 
fat used for cooking may be Olive Oil, Lard, Beef Drippings, Cottolene, Cotosuet, Cocoa 
Butter, Peanut Oil, Crisco, etc. 

A combination of two-thirds lard and one-third beef drippings is considered better than 
lard alone. 

TO TRY OUT FAT 

Cut the fat into bits, put into a pan in the oven or over a fire with enough cold water 
to cover, and let simmer slowly for several hours. When the fat is melted and nearly free 
from water, strain it. On cooling the fat will form a cake on top of any remaining water. 
Another way is to put the small pieces of fat in the top of a double boiler. 

TO CLARIFY FAT 

Melt the fat, add raw potatoes cut in i/4-in. slices and allow fat to heat gradually. When 
fat ceases to bubble and potatoes are well browned, strain (thru muslin or double thickness 
of cheese cloth placed over a strainer) into a pan or jar. 

POINTS ABOUT FRYING 
Fat should be hot enough to form a crust on the food cooked in it. 

So long as the fat bubbles it is not hot enough. 

Anything that cools the fat tends to make the food greasy. 

Do not put too much into the fat at the same time, as it lowers the temperature. 

Reheat the fat after each frying. 

All fried food should be drained on soft paper. 

RULES FOR TESTING FAT FOR FRYING 

When the fat begins to smoke, drop into it an inch cube piece of bread. 

If this browns in forty seconds, the fat is hot enough for cooked mixtures — ex., cro- 
quettes, codfish balls, etc. 

Use same test for uncooked mixtures, allowing one minute for bread to brown; ex., 
doughnuts, etc. 

NOTE. — Nearly all food not containing eggs is dipped in eggs and crumbs, flour or meal, 
to protect it from absorbing fat. The heat of the fat hardens the albumen of the egg and 
forms a coating. 




VEAL CUTLETS AND FRENCH FRIED POTATOES 
NOTES: 



[Lesson 46B] 



FRYING— CROQUETTES 



[Page 123] 



Left-overs of cooked meat, fish, vegetables, or macaroni may be used in croquettes. 

The usual mixture consists of two parts of meat, etc., to one part of well seasoned, thick 
sauce. 

GENERAL DIRECTIONS 

Cool^ the mixture. Use 2 tbsp. of mixture to each croquette. Form into balls, cylinders, 
or to imitate pears, apples, etc., using cloves for stems and for eyes if shaped into birds. 

Put a heap of fine crumbs on a board or large plate. (Use for crumbing dried bread 
crumbs which have been rolled and sifted, or stale bread crumbs forced through a colander.) 
Break an egg, add two tbsp. water, beat slightly. Roll the shaped croquette mixture in the 
crumbs, dip in egg and then in crumbs again. Fry in smoking hot fat until a light brown 
and drain on soft paper. 

Place a napkin on a hot platter and arrange the croquettes on it. Garnish with parsley, 
etc. A sauce may be served with croquettes. 




2 c. chopped veal (cooked) 
y<2. tsp. salt. 



Few drops onion juice 
Yolk 1 egg 



% tsp. salt 
1 egg yolk 



VEAL CROQUETTES 

Few grs. cayenne 
1 c. thick sauce 
% tsp. pepper 

Mix ingredients in order given. Cool, shape, dip in crumbs, eggs, and cruD>bs again. 
Fry in deep fat. Chicken croquettes may be made in same way, suljstituting chicken for veal. 

THICK SAUCE 
2^3 tbsp. butter Vs c. flour 1 c. liquid 

% tsp. salt Few grs. pepper 

(In making the thick white sauce use either white stock or milk.) Follow directions 
given in Lesson 7B. 

POTATO CROQUETTES 
2 c. riced potatoes 8 drops onion juice % tsp. pepper 

^ tsp. celery salt 1 tsp. chopped parsley 2 tbsp. butter 

Mix ingredients in order given. Shape, dip in crumbs, eggs and crumbs again. Fry in hot 
fat. 

RICE CROQUETTES 
2 c. steamed rice (Lesson 21B) Vi tsp. salt Few grains paprika 

1 well beaten egg or 2 yolks Vs tsp. pepper 2 tbsp. chopped 

\y-2 tbsp. butter parsley 

Mix ingredients, follow directions. Sweet rice croquettes may be made by omitting the 
pepper, paprika and parsley, and adding 2 tbsp. sugar and the grated rind of y-2 lemon. 

BREADED VEAL CUTLETS 

Use % inch thick slices of veal cut from the leg. Wipe meat. Cook in boiling salted 
water until tender. Remove bone and skin and cut into pieces for serving. Drain, sprinkle 
with salt and pepper, dip in crumbs, eggs, and crumbs again and fry in hot deep fat. The 
stock may be used for sauce or soup. 

FRENCH FRIED POTATOES 

Wash and pare small potatoes; cut in eighths lengthwise, and soak 1 hour in cold water. 

Take from water, dry between towels, and fry in deep fat. 

Drain on paper and sprinkle with salt. 

Do not have the fat too hot, as the potatoes must be cooked. 



[Page 124] 



BASIC PRESraPLES OF DOMESTIC SaENCE 



[Lesson 47A] 



TABLE SHOWING COMPOSITION OF MEAT 



Article, Beef 



Refuse Proteid 



Fore quarter 19.8 14.1 

Hind quarter 16.3 15.3 

Round 8.5 18.7 

Rump '. . .. 18.5 14.4 

Loin 12.6 15.9 

Ribs 20.2 13.6 

Chuck ribs 13.3 15. 

Tongue 15.1 14.8 

Heart 16. 



Fat 
16.1 
15.6 

8.8 
19. 
17.3 
20.6 
20.8 
15.3 
20.4 



Mineral 
Matter Water 

49.3 

52. 

63. 

47. 

53.3 

44.9 

50.1 

53.8 

62.6 



PROF. W. 0. ATWATER, Ph.D. 

TIME TABLE FOR BOILING MEAT AND FISH 

Fresh beef .'; 4 to 6 hrs. 

Corned beef, rib or flank, per lb., 25 min , 4 to 7 hrs. 

Corned beef, fancy brisket, per lb., 30 min 5 to 8 hrs. 

Corned tongue 3 to 4 hrs. 

Ham, 12 to 14 lbs 4 to 5 hrs. 

Leg or shoulder of lamb 2 to 3 hrs. 

Leg or shoulder of mutton, per lb., 12 to 20 min 3^ to 5 hrs. 

Turkey, per lb 15 to 18 min. 

Fowl, per 4 lbs 2 to 4 hrs. 

Lobster 25 to 30 min. 

Codfish, per lb 6 min. 

Haddock, per lb ' 3 min. 

Salmon, whole or thick piece, per lb 10 to 15 min. 

Halibut, whole or thick piece, per lb 15 min. 

Clams 3 to 5 min. 

Oysters 3 to 5 min. 

Fish, per lb 10 to 12 min. 

Review lessons up to date. 



NOTES; 



[Lesson 47B] 



MEAT SAUCES 



[Page 125] 



GENERAL DIRECTIONS FOR MAKING SAUCES 

RULE I 

Mix an equal amount of flour and water until smooth, then add more cold water until 
thin enough to pour. Add the flour mixture gradually to the hot liquid, stirring all the time 
until thickened, add the butter and seasonings for making sauces just before taking from 
the fire. If cooked in a double boiler, allow 20 min. for cooking. If boiled, cook 5 min. This 
method does not cook the butter. Cooking butter renders it less digestible. 

For a thin sauce, allow l^^ tbsp. flour to 1 c. hquid. 
For a medium sauce, allow 2 tbsp. flour to 1 c. liquid. 

RULE II 

Melt the butter, add flour mixed with seasonings and stir until thoroly mixed. Pour on 
gradually the hot liquid, adding one-third at a time, stirring while cooking until perfectly 
smooth before adding more liquid. ' 

RULE III 

Cream the butter, flour and seasonings; add to hot liquid; cook, stirring all the time 
until perfectly smooth. 



1 c. scalded milk 

2 tbsp. flour 



WHITE SAUCE 

2 tbsp. water 
% tsp. salt 



Few grs. pepper 
2 tbsp. butter 



Follow directions as given above in Rule I. 

THICK WHITE SAUCE 



AUow 1/^ c. flour to 1 c. milk. 

% c. highlv seasoned 
white stock 

Follow directions. 
Lesson 40B 



BECHAMEL SAUCE 

Yo c. scalded milk 
1/4 tsp. salt 
2 tbsp. flour 

TOMATO SAUCE 



1-16 tsp. pepper 
2 tbsp. butter 



TOMATO CREAM SAUCE 

Add Ya tsp. soda to Tbmato Sauce. Heat, add gradually Y2 c. scalded milk. 



BROWN SAUCE 



2 c. brown stock 

1 tsp. Worcestershire sauce 



1 tbsp. butter 

2 £bsp. flour 



Salt and pepper to taste. 

Brown the butter, add the flour. Brown the two, stirring until smooth; add the stock 
gradually; cook and stir until sauce is smooth. 



MINT SAUCE 

1 c. finely chopped mint leaves % c. vinegar 

2 tbsp. sugar 

Use only the leaves and tender tips of the mint. Add the sugar to the vinegar. Wlien 
dissolved, pour over the mint and let stand on the back of the range for thirty minutes. If 
the vinegar is very strong, add a little water. 



[Page 126] SASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 48A] 

PROTEINS— TISSUE BUILDERS 

FISH 

FISH is the animal food next in importance to that of meat. The fish flesh is less 
stimulating and nourishing than meat, but is considered to be more easily digested. 

Fish is classified into the white-fleshed and red-fleshed. 

In the white-fleshed fish, most of the oil is secreted in the liver, while in the red-fleshed 
the oil is distributed throughout the flesh. 

White-Fleshed Fish. — Examples: White Fish, Haddock, Cod, Flounder, Smelt, Perch, 
Pickerel, Sun Fish, Croppies, etc. 

Red-Fleshed Fish. — Examples: Salmon, Shad, Lake Trout, Butter Fish, Herring, etc. 

The white-fleshed fish is more easily digested than the red-fleshed and should therefore 
be selected for invalids, convalescents or those suffering from weak digestion. 

Fish should be eaten while fresh and in season. Stale fish is poisonous. 

HOW TO SELECT FRESH FISH 

Select a fish that has bright eyes and gills, shiny scales, firm flesh, and is fr&e from a 
disagreeable odor. 

HOW TO CLEAN FISH 

Remove the scales by drawing a knife over the fish, beginning at the tail and working 
toward the head. 

Wipe the fish inside and outside with a cloth wet in cold salted water, then wipe with a 
clean dry cloth, kept for the purpose. Head and tail may or may not be taken off, according 
to the manner of cooking. 

HOW TO SKIN A FISH 

Rub fingers witb salt, so that the fish may be held without slipping. 

Remove the fins along the back with a sharp knife. Cut off a narrow strip of skin 
the entire length of the back. Loosen the skin from the bony part of gills and draw it off 
very carefully, one side at a time. 

HOW TO BONE A FISH 

Clean and skin; begin at the tail and run a sharp knife imder the flesh close to the 
back, working toward the head. Turn and repeat on the other side. Pick out any small 
bones that may remain. 

METHODS OF COOKING FISH 

Broiling, baking and steaming are the best methods for cooking fish. 

Fish suitable for broiling are: Split mackerel, white fish, cod, shad, trout, etc., sliced 
halibut and salmon, white smelts and small fish. 

Fish suitable for baking whole are: White fish, cod, haddock, small salmon, shad, etc. 
Fish suitable for boiling are: Salmon, halibut, cod, haddock, trout, etc. 
Fish suitable for frying are the white-fleshed. • 




Boiled Fish with Potato Balls 



[Lesson 48S] 



DIFFERENT: WAYS OF PREPARIXG FISH 



[Page 127] 




BAKED FISH 

Select a fish weighing from 2^ to 4 lbs. Bake with or without filling. 

Clean and wipe the fish. Rnb the inside with salt. Fill with stuffing (Lesson 49B.) and 
sew together. Cut diagonal gashes l^j inches apart on both sides of the fish, and place a 
strip of bacon or salt pork fat in each gash. 

Brush with melted butter, sprinkle with salt and pepper, dredge with flour, tie in the 
shape of a letter S and bake on a baking sheet or strips of cotton cloth (so that it may be 
easily removed from pan) in a dripping pan. ^ATien the flour^is browned baste the fish once 
in ten minutes. Cook imtil the flesh is firm and separates easily from the bone. Wlien 
cooked, slip onto a hot platter, garnish with fried gelatine or parsley and lemon cut into 
fancy shapes. Serve with tomato sauce (Lesson 40B). 

FRIED FISH 

Clean and wipe the fish. Season with salt and pepper, roll in corn meal, flour or crumbs, 
dip in eggs and crumbs again (Lesson 46A). Cook in deep hot fat; drain on soft paper. 
Serve on a hot dish. 

SAUTED FISH 
Prepare fish as for frying and cook in a small amount of fat in a frying pan. 



BOILED FISH 

Clean and wipe the fish; tie in a cheese cloth to hold the fish together and to prevent the 
scum from adhering to the fish. Place the fish on a rack or frying basket to keep the 
shape and to make it easier to remove from the water. Cook gently in enough boiling 
salted acidulated water to cover the fish, using 2 tsp. salt and 2 tbsp. vinegar to each quart of 
water. The salt gives flavor and the vinegar or lemon juice keeps the flesh white. Allow 
about 15 minutes to the pound. The fish is cooked when the flesh is firm and separates easily 
from the bone. 

Remove from water, take off the cheese cloth, put on a hot platter, and serve with Hol- 
landaise Sauce (Lesson 49B). 

BROILED FISH 

Clean and wipe the fish; remove head and tail and split down the back. If a thick fish 
is used, cut into slices. 

Grease a wire broiler, lay in the fish and cook over a clear fire, cooking the flesh side 
first. Turn it and cook the skin until crisp. Sliced fish should be turned often while broil- 
ing. Fish is cooked when flesh is firm. Slip onto a hot platter, season with salt, pepper and 
butter and lemon juice, if liked. 

NOTES: 



[Page 128] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 49A] 



From the U. S. Department of Agriculture. 

Farmers' Bulletin No. 85. By C. F. Langworthy, Ph. D. 



TABLE I.— Composition of fish, moUusks, crustaceans, etc. 



KIND OF FOOD 
MATERIAL 



Refuse 
(bone, 
skin, 
etc.) 



Salt. 



Water 



Protein 
by Factor 
N X 6.25) 



Fat 



Carbo- 
hydrates 



Ash or 
Mineral 
Matter 



Total 
Nutri- 
ents 



Fresh Fish 

Alewife, whole 

Bass, large - mouthed 

black, dressed 

Bass, large -mouthed 

black, whole 

Bass, small- mouthed 

black, dressed 

Bass, small -mouthed 

black, whole 

Bass, sea, dressed 

Bass, sea, whole 

Bass, striped, dressed. . . 

Blackfish, dressed 

Bluefish, dressed 

Butterfish, dressed 

Butterfish, whole 

Carp (European analy-. 

sis) 

Cod, dressed 

Cod, steaks 

Cusk, dressed 

Eel, salt-water, dressed. . , 
Flounder, common 

dressed 

Flounder, winter, . 

dressed..' 

Hake, dressed 

Haddock, dressed 

Halibut, dressed 

Herring, whole 

Mackerel, dressed 

Mackerel , S pa n i s h , 

dressed 

Mackerel, Spanish, 

whole 

Mullet, dressed 

Mullet, whole 

Perch, white, dressed. . . . 

Perch, white, whole 

Perch, yellow, dressed. . . 

Pickerel, dressed 

Pickerel, whole 

Pollock , dressed 

Pompano, whole 

Porgy, dressed 

Porgy, whole 

Red grouper, dressed. . . . 
Red snapper, dressed .... 
Salmon, California (sec- 
tions) 

Salmon, Maine, dressed . 

Shad, dressed 

Shad, whole 

Shad, roe 

Smelt, whole 

Sturgeon, dressed 

Tomcod, dressed 

Tomcod, whole 

Trout, brook, dressed. . . 

Trout, brook, whole 

Trout, lake, dressed 

Turbot, dressed 

Turbot, whole 

Weakfish, dressed 

Weakfish, whole 

Whitefish, dressed 

Whitefish, whole 

General average of f resih 
fish as sold 



Per cent. 
49.5 



56.0 

46.4 

53.6 
46.8 
56.1 
51.2 
55.7 
48.6 
34.6 
42.8 

37.1 
29.9 
9.2 
40.3 
20.2 

57.0 

56.2 
52.2 
51.0 
17.7 
42.6 
40.7 

24.4 

34.6 
49.0 
57.9 
54.6 
62.5 
35.1 
35.9 
47.1 
28.5 
45.5 
53.7 
60.0 
55.9 
45.3 

10.3 
23.8 
43.9 
50.1 



Per cent. 



41.9 
14.4 
51.4 
53.9 
37.9 
48.1 
37.5 
39.5 
47.7 
41.7 
51.9 
43.6 
53.5 

41.6 



Per cent. 
37.6 



34.6 

40.1. 

34.7 
42.2 
34.8 
37.4 
35.0 
40.3 
45,8 
40.1 

48.4 
58.5 
72.4 
49.0 
57.2 

35.8 

37.0 
39.5 
40.0 
61.9 
41.7 
43.7 

51.4 

44.5 
38.2 
31.5 
34.4 
28.4 
50.7 
51.2 
42.2 
54.3 
39.5 
34.6 
29.9 
35.0 
43.7 

57.9 
51.2 
39.6 
35.2 
71.2 
46.1 
67.-4 
39.6 
32.7 
48.4 
40.4 
44.4 
43.1 
37.3 
46.1 
38.0 
39.4 
32.5 

44.6 



Per cent . 
9.8 

10.3 

8.5 

11.7 

10.1 

10.5 

. 8.7 

8.8 

8.4 
10.0 
11.8. 
10.3 



11.1 
17.0 
10 1 
14.8 

6.4 

6.3 
7.3 
8.4 
15.3 
11.2 
11.6 

16.3 

14,1 
9.9 
8.2 
8.8 
7.3 
12.8 
12.0 
9.9 
15.4 
10.3 
8.6 
7.4 
8.5 
10.6 

16.7 
15.0 
10.6 

9.4 
23.5 
10.1 
15.1 

8.4 

6.9 
11.9 

9.9 
11.0 

8.9 

7.7 
10.4 

8.6 
12.8 
10.6 

10.9 



Per cent 
2.4 

.5 

.4 

1.3 

1.1 

.2 

.2 
2.2 

.5 

.6 
7.2 
6.3 

.7 
0.2 

.5 

■ .1 

7.2 



.2 

.3 

.2 

4.4 

3.9 

3.5 

7.2 

6.2 

2.4 

2.0 

1.8 

1.5 

.7 

.2 

.2 

.6 

4.3 

2.4 

2.1 

.2 

.3 

14.8 
9.5 
5.4 
4.8 
3.8 
1.0 
1.6 
.3 
.2 
1.3 
1.1 
6.2 
8.7 
7.5 
1.3 
1.1 
3.6 
3.0 

2.4 



Per cent. 



Per cent 




1.2 



.5 
.5 

.4 
.9 
.7 
.6 
i 1 
.5 
.7 
.6 
.5 
.7 



.7 

1.5 

1.0 

1.2 

.5 

.4 

.7 

.6 

.7 

.8 

.7 

.7 



Per C3nt 
13.0 

11,4 

9.4 

13.7 



11.8 
11.4 

9.5 
11.5 

9.4 
11.3 
19.7 
17.2 

14.5 
12.1 
18.5 
10.7 
22.8 

7.3 

7.0 
8.1 
9.2 
20.6 
16.0 
15.8 

24.7 

21 3 
12.9 

8.9 
11.1 

9.2 
14.4 
12.9 
10.7 
17.1 
15.1 
11.7 
10.1 

9.2 
11.6 

32.4 
25.4 
16.8 
14.9 
28.8 
12.1 
17.9 
9.2 
7.5 
13.9 
11.6 
17.9 
18.4 
15.9 
12.4 
10.3 
17.3 
14.3 

14.0 



NOTES: 



[Lesson 49B] FISH SAUCES [Page 129] 



DRAWN BUTTER SAUCE 

2 c. boiling water 4 tbsp. flour 

Yz c. butter % tsp. pepper 

Y2 tsp. salt 

Melt half the butter, add the flour. Stir while adding the boiling water gradually. Boil 

5 minutes. Add the seasonings and remaining butter. 

CAPER SAUCE 

Add % c. capers, drained, to drawn butter sauce. 

EGG SAUCE 

Add two "hard cooked" eggs, finelj chopped, to drawn butter sauce. 

HORSERADISH SAUCE 

To serve with salmon: 

6 tbsp. grated horseradish i/^ tsp. sugar 

2 tbsp. vinegar Few grs. cayenne 

1/4 tsp. salt y2 c. thick slightly sour cream 

Mix ingredients except cream. Beat cream until stiff. Combine, beat until thoroly mixed 
and serve. 

HOLLANDAISE SAUCE I 

2 tbsp. butter 1 c. fish stock 

2 tbsp. flour 2 yolks 

Salt and pepper 2 tbsp. lemon juice 

Melt the butter, add the flour. Stir while gradually adding the fish stock (water in which 
the fish has been cooked). Boil 6 minutes. Remove from fire, pour some of the mixture over 
the slightly beaten yolks; pour this back into the sauce. Beat and add the lemon juice and 
seasonings. Do not reheat. 

HOLLANDAISE SAUCE II 

% c. butter % tbsp. vinegar or 1/4 tsp. salt 

Yolks 2 eggs 1 tbsp. lemon juice % c. hot water 

Vs tsp. paprika 

Cream the butter, add the yolks and beat thoroly. Then add the lemon juice, salt, paprika 
and hot water. Cook in a double boilor, stirring constantly until like thick cream. Remove 
from fire and beat with a Dover egg beater about 5 minutes. 



FISH STUFFING 

1 c. crumbs (bread or % tsp. celery salt 

crackers or half and half) i/g tsp. pepper 

1/4 c. melted butter (Few drops onion juice, if liked) 

% tsp. salt 1/4 c. water 

Mix ingredients in order given. If a dry filling is desired, the water may be omitted. 

Three tbsp. catsup, chopped parsley, capers, pickles, or oysters may be added. 



[Page 130] 



BASIC PRINCIPLES OF DOMESTIC SQENCE 



[Lesson 50A] 



TABLE I.— Composition of fish, moUusks, etc.— Cont. 



EIND OF FOOD 
MATERIAL 



Refuse 
(bone, 
skin, 
etc.) 



Salt 



Water 



Protein 
by Factor 

(Nx6.25) 



Fat 



Carbo- 
hydrates 



Ash or 
Mineral 
Matter 



Total 
Nutri- 
ents 



Fuel 
Value 
per lb. 



Preserved Fish 

Mackerel, No. 1, salted. . . 
Cod, salted and dried .... 
Cod, boneless codfisl 

salted and dried 

Caviar 

Herring, salted, smoked 

and dried 

Haddock, salted, smoked 

and dried 

Halibut, salted, smoked 

and dried 

Sardines, canned 

Salmon, canned 

Mackerel, canned? 

Mackerel, salt, canned.. 

Tunny. canned 

Haddock, smoked, cooked 

and canned 



Per cent 



19.7 
24.9 



44.4 

32.2 

7.0 
6.0 
14.2 



Mollusks 

Oysters, solids 

Oysters, in shell 

Oysters, canned 

Scallops 

Long clams, in shell 

Long clams, canned 

Round clams, removed 
from shell 

Round clams, in shell 

Round c'ams, canned 

Mussels 

General average of mol- 
lusks (exclusive of 

canned) 

a Including salt. 

Crustaceans 

Lobster, in shell 

Lobster, canned 

Crawfish, in shell 

Crabs, in shell 

Crabs, canned 

Shrimp, canned 

Fresh abalone 

Canned abalone, flesh 

Canned abalone, liquid in 
can 



41.9 



67.6 
'46!7' 

59.4 
61.7 



86.6 
52.4 



Dried abalone 

General average of crus- 
taceans (exclusive of 

canned and dried 

Terrapin, Turtle, etc. 

Terrapin, in shell 

Green turtle, in shell 

Average of turtle and 
terrapin 

Frogs' legs 

General average of fish, 
mollusks, crustaceans, 
etc 



50.2 



75.4 
76.0 



75.6 
32.0 



45.0 



Per cent 



8.3 
17.3 



21.5 



6.5 

1.4 

12.0 



1.9 
8.3 



5.6 



Per cent, 

34.8 
40.2 

54.4 
38.1 

19.2 

49.2 

46.0 
53.6 
56.8 
68.2 
34.8 
72.7 

68.7 



88. 3 
16.1 
83,4 
80 3 
49.9 
84,5 

SO. 8 
28 
82.9 
44.9 



30.7 
77.8 
10.9 
36.7 
80.0 
70.8 
72.8 
73.2 

93.8 
39.7 



37.8 



18.3 
19.2 



18.8 
56.9 



Per cent. 



13.9 
19.0 



26.3 
30.0 



15.8 

19.3 
23.7 
19.5 
19.6 
13.9 
21.7 

22.3 



6 
1.2 
8.8 
14.8 
5 
9.0 

10 6 
2.1 

10.5 
4.6 



6.9 

18.1 
2.1 
7,9 

15.8 



Farmers' Bulletin No. 85. By C. F. Langworthy, Ph. D. 
From the U. S. Department of Agriculture. 



4.4 
36.0 



9.5 



5.2 

4.7 



4.9 
10.5 



'^.1 



Per cent. 



21.2 
.4 



.3 

19.7 



.1 

14.0 
12 1 
7 5 
8.7 
21 2 
4.1 

2.3 



1 1 
.1 

.8 



.7 

1.1 

.1 

.9 

1.5 

1,0 

.3 

.1 

.1 
.5 



Per cent. 



Per c^nt. Per cent. 



3.3 

.7 
3.9 
3.4 
11 
2.9 

5 2 
1.4 
3 
2.2 



.2 
20.9 



1.0 



2.1 
1.2 



1.0 

1.9 
5.3 
a2.0 
1.3. 
2.1 
1.7 

1.6 



1.1 
.4 
1.5 
1.4 
1.5 
2.3 



2.8 
1.0 



1.5 
2.9 



37.2 
20.6 

28.3 
61.9 

00.2 

16.9 

35.2 
41.1 
29.0 
29.6 
37.2 
27.5 

26.2 



11.7 
2.5 

16.6 

19.7 
8.2 

15.5 

19.2 
4.6 

17.1 
8.4 



7.6 
22.2 

2.6 
10.9 
20.0 
29.2 
27.2 
26.8 

6.2 
60.3 



12.0 



6.3 
5.1 



5 7 
11 3 



Calories 



1,107 
363 

490 
1,479 

726 

290 

916 
916 
658 
708 
1,107 
558 

499 



222 
41 
327 
336 
136 
268 

331 

68 
277 
150 



141 
381 
45 
191 
358 
503 
501 



93 
1,079 



220 



132 
91 



111 
196 



NOTES; 



[Lesson 50B] 



DIFFERENT \^AYS OF PREPARING FISH 



[Page 131] 



1 c. salt codfish 

4 medium sized potatoes 



% tbsp, 
1 ege 



FISH BALLS 
butter 



l^ tsp. pepper 



Wash fish in cold water, and pick into small pieces. Wash, pare and cut potatoes in 
14-iiich slices. Cook potatoes and codfish in boiling water to cover, until potatoes are soft. 
Drain off every drop of water, return to kettle, mash; add butter, egg well beaten, and 
pepper. Beat with a fork two minutes. Drop by spoonfuls into smoking hot fat. Fat should 
be very hot. Serve with White Sauce (see Lesson 47B). 

FISH CROQUETTES 

To 1 c. cold flaked fish, add % c. or more of thick white sauce (see Lesson 47B). Season 
with salt and pepper (lemon juice and onion juice if liked). Cool, shape into cutlets, etc., 
roll in crumbs, egg and crumbs again and fry in deep fat. (Lesson 46A.) 




TURBAN OF FISH 



Lemon juice 

% c. buttered crumbs 



2 c. cold flaked fish Va tsp. salt 

1 c. white sauce Few grs. of pepper 

Put a layer of fish or. a buttered dish, season with salt and pepper and lemon juice. 
Cover with sauce, continuing with layers of fish and sauce until all are used, shaping in 
pyramid form. Cover with buttered crumbs and bake in a hot oven until crumbs are brown. 
Arrange a potato border around the mound of fish. Brush with beaten egg (diluted). 
Bake in oven until a golden brown. 



^ 



SALMON LOAF 



% lb. canned salmon or 1 lb. feresh salmon 
2 tbsp. melted butter 
2 yolks eggs 
% tsp. salt 
l^ tsp. pepper 



Yo c. scalded milk 

1 tbsp. lemon juice (if liked) 

1 tsp. chopped parsley 
% c. soft crumbs 

2 stiffly beaten whites of eggs 



Remove the bones from the salmon. Add melted butter, beaten yolks, salt, pepper, 
milk, lemon juice and parsley to the crumbs. Add mixture to the salmon. Fold in the 
stiffly beaten whites and steam one hoiir in a wpH buttered, crumbed and closely covered mold. 



[Page 132] BASIC PRINaPLES OF DOMESTIC SCIENCE [Lesson 51A] 



SHELL FISH 

The shell fish commonly used are 03'sters, clams and scallops. Lobster, shrimp, and crabs, 
altho crustaceans, are usually called shell fish. 

AN OYSTER has two shells. The one on which the oyster lies is deeper and rounder 
than the one that covers it. The oyster has two strong muscles, one to open the shell to 
take in food and water, and the other to close it. 

The body is composed of the liver (containing glycogen, animal starch) surrounded by 
fluted layers, called gills. 

Oysters are five years old before suitable for eating. They are in season from September 
to May. They have about the same composition as milk. They are nutritious and of easy 
digestibility. 

According to Stutzer, 14 oysters contain the same amount of nourishment as one egg — 223 
oysters, as one povind of beef. One qt. of oysters is equal to 1 qt. of milk in the amount of 
nourishment contained. Raw oysters are more easily digested than cooked, but cooking 
destroys dangerous germs that may be present. 

The proteid in oysters is very delicate so that they should not be cooked too long nor at 
too high a temperature. 

HOW TO OPEN OYSTERS 

Force a thin, sharp knife under the back of the shell that covers the oyster (the flatter 
of the two) and push forward until it cuts the muscle. Remove the top shell and separate 
the oyster from the under shell. 

HOW TO CLEAN OYSTERS 

Drain off the liquid of the oyster thru a wire strainer placed over a bowl. Pour over 
oysters cold water, using % c. to 1 qt. of oysters. Keep the liquor in the bowl. With the 
fingers examine each oyster separately to see that no bits of shell are left clinging to them. 

CLAMS rank next to oysters in food value. Little neck clams are served at dinner when 
Blue Points are not in season. At the beach, clams are sometimes cooked with seaweed over 
the fire. This is called a clam bake. Clam chowder, which is a stew, is a typical New- 
England dish. 

Scallops. The central muscle forms the edible part. They are in season from October 
to April. 

LOBSTERS, CRABS, SHRIMPS 

Their fiesh is similar in composition to that of other fish, but is tough and difficult to 
digest. 

Lobster. — The portions of lobster not edible are the lungs, stomach and intestinal vein. 

Crabs are in season during the spring and summer. 

Shrimps are in season from May to October. Always remove the intestinal vein from 
the shrimp. It looks like a black thread along the entire length. 



[Lesson 51B] OYSTERS [Page 133] 

OYSTERS ON THE HALF SHELL 

Serve the oysters on the deep halves of the shells, allowing six to each person. Arrange 
shells on crushed ice on plates, small ends toward the center. Place a quarter of a lemon 
in the middle of each plate. 

OYSTER STEW 

1 pt. oysters 3 tbsp. butter i/s tsp. pepper (celery salt 

1 qt. scalded milk % tbsp. salt if liked) 

Clean the oysters (Lesson 51A), heat the liquor to boiling point, strain through double 
thicknesses of cheese cloth. Add salt, pepper and oyster liquor to the scalded milk. Heat to 
boiling point, reduce heat slightly, add the oysters and cook until the edges begin to curl. 
Add the butter and serve. 

CREAMED OYSTERS 

1 c. oysters 1 c. white sauce (Lesson 47B) 

% tsp. celery salt 

Clean the oysters, add the oysters to the hot white sauce and cook until the edges begin 
to curl. Serve on toast, in timbale cases, patty shells, etc. 

SCALLOPED OYSTERS (See Lesson 12B) 

FRIED OYSTERS 

Clean the oysters, lay them on a clean cloth and pat them gently to dry them. Season 
with salt and pepper. Dip the oysters in cracker or bread crumbs, egg and crumbs again 
(see Lesson 46A). Fry in deep, hot fat, using 90 seconds test, drain the same on soft paper. 
Serve on a folded napkin and garnish with parsley. 

VEGETABLE OYSTER STEW (See Lesson 11) 

Scrape salsify roots — keep under water. Cut into thin slices. Cook until soft in 1 qt. 
water to which has been added 1 tbsp. of vinegar and 1 tsp. salt. Rub thru a sieve, add to 
1 qt. thickened milk. Season with salt and pepper. Serve. 

NOTES: 



[Page 134] BASIC PRLNCli'J.Eb 01 DOMESTIC SCIENCE [Lesaon 52A] 

PROTEIN SPARERS— GELATINE 

A PROTEIN SPARER 

GELATINE is obtained from cleaned bones, skin and connective tissues of animals. 
These are cooked in boiling water for a long time, thereby extracting the gelatinous 
substances. 

COMMERCIAL GELATINE is prepared by treating the connective tissues, etc., vs^ith a 
weak solution of caustic lye kept at a moderate temperature ten days, then raised to a higher 
temperature, the lye drained off, the tissues, etc., rinsed in clear water, purified with sulphur 
and again thoroly washed. The tissues are drained thoroly, melted over steam and the 
liquid gelatine strained off and poured into thin layers to cool. Gelatine is also made from 
fish bones. The purest form of gelatine called ISINGLASS, is made from the air-bladder of 
the sturgeon. 

Gelatine is highly nutritious. It is composed of carbon, hydrogen, oxygen, and nitrogen, 
and so has the composition of a protcid food but is not a tissue builder. It is called a 
PROTEID-SPARER. Its power as a proteid- sparer is about twice that of a carbohydrate. 

Gelatine is very easily digested. It is digested by the pepsin of the gastric juices in 
the stomach, and by the trypsfn of the pancreatic juices in the smaller intestines. 

Gelatine is not soluble in cold water. 

Gelatine is soluble in HOT water. 

Gelatine should not be cooked in boiling liquid, as it will not solidify on cooling. 

GENERAL RULES 

Use two tbsp. granulated gelatine to 3% cups liquid. 

Soak gelatine in cold water 20 minutes. Dissolve gelatine in boiling water, by pouring the 
boiling water onto the soaked (hydrated) gelatine; or gelatine may be dissolved by placing 
the soaked gelatine over boiling water. Do not stir much while it is dissolving. 

Be sure that all the gelatine is dissolved before adding fruit juices, then add fruit juices, 
sugar, and a few grains of salt, strain thru a fine cloth, put in a cool place or on ice to 
harden. Takes 4 or 5 hours to harden in a refrigerator, 2 hours on ice. More gelatine may 
be used, and then it takes less time for it to harden. 

Remove gelatine from mold by putting mold into a pan of warm water, imtil the jelly 
loosens. Place inverted on serving dish. 

MEAT JELLIES 

Gelatine may be combined with cooked, sliced or ground, seasoned meat. 

Example: Jellied veal or chicken. If a knuckle of veal or fowl is cooked long enough 
and the stock reduced to about % cup from 4 lb. of meat and bone, there is enough gelatine 
extracted to mold the loaf without adding extra gelatine. 

NOTES: 



[Lesson 52B] 



GELATINE DESSERTS 



[Page 135] 



' LEMON JELLY 

2 tbsp. granulated gelatine 2 to 2\:^ c. boiling water Rind 1 lemon 

14 c. COLD water 1 c. sugar i^ c. lemon juice 

Soak gelatine 20 minutes in cold water, then dissolve in boiling water. 

Add sugar, the lemon juice and rind, strain into a mold and chill. 

Beating the lemon jelly while it is jelly-like with a Dover egg-beater will make it white 
and fluffy. 

Orange, Raspberry, or other fruit jelly may be made in the same way using % c. of the 
fruit juice with lemon juice to taste. 

SNOW PUDDING 

May be made by preparing one-half the recipe of LEMON JELLY. When mixture begins 
to jelly, beat with a Dover egg-beater until frothy, add the stiffly beaten whites of three 
eggs and continue beating imtil stiff enough to hold its shape. Serve this with custard 
sauce (Lesson 14B). The whites may oe omitted. 




PUDDING A LA MACEDOINE 



Prepare lemon jelly mixture. Place a mold in pan of ice water, pour in mixture % inct 
deep. When firm, decorate with fruit. Cover fruit with some of the lemon jelly mixture. 
When firm, add more fruit and mixture. Repeat until all is used, each time allowing mixture 
to stiffen before fruit is added. Oranges, bananas, dates, figs, etc., may be used. 

NOTE. — The coloring tablet found in the gelatine packages may be used to color the 
jelly mixtures, altho fruit juices may be used to give the desired color. 

NOTES: 



[Page 136] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 53-A] 



TEXI CENTS WILL PURCHASE: 



From Farmer's Bull :tin No. 142. 
U. S. Department of Agriculture. 



KIND OF FOOD MATERIAL 


Price 

prr 

Pound 


Total 
Weight of 

Food 
Material 


Protein 


Fat 


Carbohy- 
drates 


Energy 




Cents 
25 
16 
1? 

5 
25 
16 
20 
12 
22 
12 
10 
18 

7 
12 
25 
18 
20 
25 
30 
24 
16 
16 

3i 

3 

3 

21 

2§ 

-ii 

7J 

4 

8 

5 

4 

5 

5 

2h 

5 
10 

H 

1 

i 

1 

n 

7 
6 
7 
6 


Pounds 
0.40 
0.63 
0,83 
2 00 
0.40 
0.63 
0.50 
0.83 
0.45 
0.83 
1.00 
0.56 
1.43 

. 0.83 
0.40 
0.56 
0.50 
0.40 
0.33 
0.42 
0.63 
0.63 
2.85 
3.33 
3.33 
4.00 
4.00 

1 33 
1.33 

2 50 
1 25 
2.00 
2.50 
2.00 
2.00 
4.00 
2.00 
1.00 
6.67 

10.00 
13 33 
10 00 
6.67 
1.43 
1.67 
1.43 
1.67 


Pounds 
0.06 
0.11 
0.13 
0.29 
0.10 
0.08 
0.07 
0.11 
0.06 
0.02 
0.11 
0.08 
22 
18 
0.02 
0.10 
0,01 


Pounds 
0.06 
0.08 
0.08 
0.23 
0.03 
0.17 
0.07 
0.19 
0.14 
0.68 


Pounds 


Calories 
410 






560 






595 






1530 






315 


Mutton chops, loin 




890 




445 






1035 






735 






2950 






220 




02 
01 
0.10 




265 






465 






• 760 




0.01 


90 




0.01 
0.40 
0.32 
0.27 
0.04 
0.06 
0.20 
0.11 
0.13 
0.03 
0.04 
0.07 
0.02 
0.09 
0.16 


225 


Butter 




1705 


Do 




1365 


Do 






1125 




0.05 
0.07 
0.16 
0.09 
0.11 
0.32 
0.39 
0.31 
0.13 
0.19 
0.34 
0.08 
0.16 
0.20 
0.15 
0.35 
0.05 
0.02 
0.02 
0.10 
0.15 
0.20 
0.08 
0.02 
0.01 
01 
(11 




260 


Eggs, 24c per dozen 




385 




02 
0.14 
0.17 
2.45 
2.94 
2.96 
0.98 
0.86 
1.66 
0.97 
1.04 
1.30 
1.04 
1.16 
0.18 
0.05 
0.18 
0.93 
1.40 
1.87 
0.54 
0.65 
0.18 
0.13 
0.09 
1.67 


1185 




885 




1030 


Wheat flour 


5440 


Do 


6540 




6540 




2235 


Oa t breakfast food 


2395 




4500 


Rice 


2025 


Do 


0.02 
0.03 
0.01 
0.03 
0.01 

■"o.oi"' 

0.01 
01 
0.01 
0.01 
0.02 
0.01 


2400 


Do 


3000 




2340 


Beans, white, dried 


3040 




460 


Celery 


130 




430 




1970 




2950 




3935 


Turnips 


1200 




1270 




370 




250 




0.01 


215 


iSugar 


2020 



[Lesson 53B] 



GELATINE DESSERTS— Ckmtinued 



[Page 137] 



2 tbsp. granulated gelatine 

3 c. milk 



SPANISH CREAM 



3 egg yolks 
% c. sugar 
% tsp. salt 



tsp, 



whites 
vanilla 



Reserve % c. milk to soak gelatine. Scald the remaining 2% c. of milk. Separate the 
eggs, beat the yolks, add the sugar and salt; stir in the scalded milk slowly and cook in double 
boiler until custard thickens, stirring all the time. Remove from fire, add the soaked gelatine 
and stir until dissolved, then strain. Beat the whites until stiff, fold into mixture. Flavor 
and turn into cold wet mold. Chill. 



"*"^, 





%. 



LEMON PUDDING 



1% tbsp. granulated gelatine 
% c. cold water 



% c. sugar 
4 j'olks 



4 whites 

Juice and rind 1 lemon 



Soak the gelatine in the cold water. Dissolve over boiling water. Beat yolks until thick 
and lemon-colored. Add sugar gradually; beat thoroly; add the dissolved gelatine mixed with 
the lemon juice and rind. Stir until it begins to thicken, then fold in the stiffly beaten 
whites. Place in a mold and chill. Serve with sweetened and flavored whipped cream 
(Lesson 37B). 



2% tbsp. granulated gelatine 
Vj c. cold water 
% c. boiling water 



ORANGE CHARLOTTE 

1 c. sugar 

1 c. orange juice 

Grated rind of 1 orange 



2 tbsp. lemon juice 
Whip from 3 c. cream 



Sonk gelatine in cold water. Dissolve in boiling water. Add sugar, fruit juice and rind. 
Set bowl in ice water, stir constantly until it begins to thicken, then fold in whip from 
cream, adding Vs at a time. Line a mold with orange sections. Fill mold and chill. 



Strawberries, raspberries, pineapple, etc., may be used in place of the orange. 



[Page 138] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 

TEST QUESTIONS 



[Lesson 54A] 




1 2 3 4 

COURSE LUNCHEON 
Color — Green and White 

I. Cream of Potato Soup. 

II. Jellied Veal with Creamed Potatoes. Mint Ice. 
HI. Lettuce and Banana Salad. 

rV. Ice Cream in Angel's Calce Basket. Angelica or candy handle, 
V, Coffee, 



[Lesson 546] 



PRACTICE TEST 



-"-.IPI 



[Page 139] 



^^- ',- 




SIMPLE DINNER 
MENU I— Red Color Scheme 

Tomato Soup 
Radishes Croutons 



Meat Loaf 



Mashed Potatoes 



Buttered Beets 



Blanc Mange 



Strawberry Sauce 



MENU II 
Vegetable Soup 



Braized Breast of Lamb 
Mashed Potatoes Stewed Tomatoes 

Fruit Salad 
Prune Whip Custard Sauce 



COST OF PREPARING ABOVE MENUS TO SERVE SIX 
Materials Quantity qq^% 



[Page 140] BASIC PRINOIPLES OF DOMESTIC SCIENCE 

INDIVIDUAL RECIPES— SEMESTER III. 



LESSON 35B 

STUFFED EGGS 

1 hard cooked egg 

1 tsp. finely chopped ham 
3 tbsp. white sauce 

2 tbsp. buttered crumbs 

LESSON 36B 

CARAMEL CUSTARD 

% c. scalded milli 

V2 egg 

2 tbsp. sugar 

^g tsp. salt 

Vs tsp. vanilla 



LESSON 37B 

COTTAGE CHEESE 

% c. sour milk 
%tsp. butter 
Few grs. salt 
1 tsp. cream 



LESSON 40B 

BEEF LOAF 

2 tbsp. chopped meat 

4 drops onion juice 

Vs tsp. salt 

Few grs. pepper 

1 tsp. beaten egg 

1/4 tsp. chopped parsley 

V2 tsp. chopped suet 

1 tbsp. bread crumbs 

2 tsp. milk 



TOMATO SAUCE 

14 c. water 

% c. tomato juice 

1/4 slice onion 

1 clove 

Ve tsp. salt 

1 tsp. butter 

2 tsp. flour 

Prepare mashed potato, 
using 1 potato. 



LESSON 38B 

CHEESE FONDUE 

2 tbsp. scalded milk 
2 tbsp. bread crumbs 
4 tbsp. cheese (cut fine) 
1/2 tsp. butter 
re tsp. salt 

^ yolk and % beaten 
white 

CHEESE STRAWS 

11/4 tbsp. flour 
Few grs. salt 
1/2 tsp. butter 
2 tbsp. bread crumbs 
, 2 tbsp. grated cheese 
1 tsp. milk (or enough to 
make a dough) 



LESSON 41B 

BEEF STEW 

1 small piece of meat 

1% tsp. flour 

1 slice turnip 

1 slice carrot 

1 slice onion 

4 slices potato 

% c. water or more 

1/4 tsp. salt 

Few grs. pepper 

Small piece of suet to 

brown half of meat 
Prepare beef stock omitting 
flour and potatoes, as shown in 
beef stew recipe. 



LESSON 39B 

VANILLA ICE CREAM 

1/3 c. cream 

1 tbsp. sugar 
1/3 tsp. vanilla 

Add walnuts or 14 square 
chocolate melted and cooked 
with 1 tbsp. sugar, 2 tbsp. boil- 
ing water. 

MILK SHERBET 

14 c. milk 

2 tbsp. sugar 

I tbsp. lemon juice (level) 



DEMONSTRATE 

BEEF A LA MODE 



LESSON 42B 

HAMBURG STEAK 

2 tbsp. chopped meat 

Ve tsp. Bait 

Few grs. pepper 

1 tsp. milk 

Few drops onion juicQ 



INDIVIDUAL RECIPES 



[Page 141] 



INDIVIDUAL RECIPES— SEMESTER IH. 



LESSON 43B 

VEAL BIRDS 

1 thin slice veal 
3 tbsp. bread crumbs 
y^ tap. butter 
'% tap. chopped parsley 
Few drops onion juice 
Few grs. celery salt 
% tsp. salt 
Few grs. pepper 
1 tsp. milk or stock 



LESSON 46B 

VEAL CROQUETTES 

% c. chopped veal 
Vs tsp. salt 
2 tbsp. THICK sauce 
(level) 

Vb yolk 



POTATO CROQUETTES 

^ c. riced potatoes 
Few grs. celery salt 
% tsp. chopped parsley 
% tsp, butter 
Va egg yolk 



LESSON 51B 

FISH BALLS 

Yi c. cod fish 

1 potato 

% tsp. butter 

1 tbsp, egg 

SALMON LOAF 

2 tbsp. salmon 
% tsp. butter 
1/2 yolk 

Few grs. pepper 

1 tbsp. crumbs 

2 tsp. milk 

% tsp. parsley 
Te tsp. salt 
1/^ white 



LESSON SOB 



OYSTER STEW 

6 oysters 
% c. scalded milk 
1 tsp. butte ■ 
% tsp. salt 



LESSON 52B 

LEMON JELLY 

1 tsp. (slightly rounding) 
granulated gelatine 

2 tbsp. cold water 
% c. boiling water 
2 tbsp. sugar 

1 tbsp. lemon juice 
% tsp, lemon rind 



LESSON 53B 

LEMON PUDDING 

1 tsp. gelatine 

2 tbsp. cold water • 
2 tbsp. sugar 

1 beaten yolk 
1 beaten white 
1 tbsp. lemon juice 



ORANGE CHARLOTTE 

1 tsp. gelatine 
1 tbsp. cold water 

1 tbsp. boiling water 
Dissolve over tjoiling water 

2 tbsp, sugar 

2 tbsp. orange juice 
Grated rind i/4 orange 
1 tsp. lemon juice 
% c. whipped cream 



NOTES: 



[Page 142] BASIC PRINCIPLES OF DOMESTIC SCIENCE 



NOTES: [Page 143J 



[Page 144) BASIC PRINCIPLES OF DOMESTIC SCIENCE 



NOTES: [Page I4^i 



[V&ge 146] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 55A] 

HEAT PRODUCERS 

FATS AND OILS 

(See Lesson 16A) 

SOURCE. — P'ats and oils are obtained from the animal and vegetable kingdoms. They 
contain three substances: Stearin (solid), Palmitin (semi-solid), Olein (liquid). 

USES IN THE BODY. — The fats and oils store up heat and energy; they also act as a 
lubricant. 

IN THE ANIMAL KINGDOM fat is found in layers under the skin, around the kidneys 
and other vital organs, about the joints, between the vertebrae, in all tissues, in the blood 
stream and around the nerves. The source of fat in the body, is to a certain extent 
from the fat of food, also from decomposition of the proteins and a large proportion of carbo- 
hydrates. Among the animal fats, cream and butter are the most i&portant on account of 
their easy assimilation. 

FAT IS THE MOST VALUABLE to poorly nourished people, convalescents, consump- 
tives, diabetics, nervous people, growing children, and those who have poor blood (anemics). 

DIGESTION OF FATS. — Fat is acted upon by the steapsin of the pancreatic juices and 
the bile in the smaller intestines, where it is divided into such tiny globules that it can be 
readily absorbed by the cell walls. 

WHY FRIED FOOD AND PASTRY ARE HARD TO DIGEST.— Fat is not acted upon by 
the saliva in the mouth, nor the gastric juices in the stomach; so when particles of food 
which should be acted upon by these fluids are entirely coated with grease they cannot be 
reached and therefore enter the smaller intestines undigested. Here the fait is removed from 
them by the action of the pancreatic juices, which do their best to digest all, but as they were 
not intended to do all the work, much of the food is passed on undigested. In pastry there 
is also another reason, namely, that so little water is added to the fat coated starch granules 
that they cannot swell and burst sufficiently. Starch grains must absorb water, swell and 
burst before they can be digested. 

REMEMBER, it is the part of the food that comes in contact with the hot fat in frying 
that is rendered difficult of digestion. Follow directions for frying in Lesson 46A. 

EXAMPLES OF ANIMAL FATS are fat of meats, as in bone-marrow, suet, fat of fish, 
fat of milk and eggs. Among the animal fats, cream and butter are the most important on 
account of their easy assimilation. 

EXAMPLES OF VEGETABLE FATS are the fats found in seeds, fruits and nuts. 

Cream, butter, olive oil, bacon, corn meal, oatmeal, nuts and chocolate, are foods valu- 
able for the fat they contain. 

When a recipe calls for melted shortening, melt fat over hot water. 

To add butter to soups and sauces after they are taken off the fire is considered the beet 
way. Over-heated butter loses some of its flavor and is difficult to digest. 

Never throw away pieces of fat; try them out and save them for cooking purposes. 

Butter is considered the inost valuable fat when it is fresh and sweet. Rancid butter 
should not be used. When butter is expensive, substitutes may be used. Examples — Oleo- 
margarine, suet, chicken fat, crisco, cottolene, cotosuet, etc. Oatmeal and cornmeal are rich 
in fat and furnish the body with fat in an inexpensive form. 

NOTES: 



[Lesson 55B] 



BACON RECIPES 



[Page 1471 



BACON— I 

Take oflF the rind and cut bacon into thin slices. Cook in a hot frying pan, tux-ning sliceo 
frequently until crisp and brown, or cover bottom of frying pan with water, put in bacon, 
cook until water has evaporated, then continue cooking, turning slices until nicely browned. 
Drain on soft paper. 

BACON II 

Put thin slices of bacon in a broiler placed over a dripping pan and bake in a hot oven 
until bacon is crisp. Turn once during baking. Drain on soft paper. Oysters may be wrapper*" 
in thin slices of bacon and baked in this way. 




LIVER AND BACON 

Cut 1 lb. of liver into % inch slices. Cover with boiling water, let stand 5 minuter to 
draw out the blood; dram, remove veins and skiu. Wipe the liver, sprinkle with salt and 
pepper, and cook in hot bacon fat until brown on both sides, turning occasionally. Make a 
gravy, 'using 2 tbsp. of the bacon fat and 4 tbsp. of flour. Brown the two in a pan, add 2 c. 
boilin» water gradually and stir until smooth, season with salt and pepper. Put the browr.c-d 
slice of liver into the gravy and cook slowly 15 minutes. Put liver and gravy on a hot dish, 
arrano-e the crisp bacon around the edge and serve. Liver may be larded and baked in one 
large piece. 




Baked Beans and Brown Bread 



1 qt. beans 

1/4 lb. salt fat pork 



BAKED BEANS 



tsp. salt 
tsp. mustard 



% c. molasses 



Pick over and wash pea beans; cover with cold water and soak over night. In the 
morning drain, cover with fresh water and cook slowly below boiling point until soft, then 
drain. ^Put ^4 inch slices of salt pork fat in bottom of an earthen bean pot or covered crock. 
Put beans in pot and bury the remaining pork (which should be gashed in several places) in 
the beans. Mix the salt, mustard and molasses in a cup; fill the cup with boiling water and 
pour the mixture over the beans. Add enough more boiling water to cover beans. Cover 
bean pot, put in oven, and bake in a moderate oven 8 hours. If baked a long time they become 
dark and have a rich flavor. One cup butter may be used instead of the pork. 



[Page 148] 



BASIC PRINCIPLES UF DOMESTIC SCIENCE 

DIGESTION 



[Lesson 56A] 



LiVEiR 

GALL BLADOeft 

OPENING OF 
PANCREAS 
AND LIVER 



"VERMIFORM 
APPENDIX 




OESOPHAGUS 



VALVE 
STOMACH 



PANCREAS 
SPLEEN 

LARGE INTESTINE 



SMALL INTESTINE 



etc. 



VENT 



Before the food we eat becomes blood and later the bone, nerve, muscle, skin, hair, 
it undergoes a number of changes. 
The processes are: 

1. Digestion. 

2. Absorption. 

3. Assimilation. 

4. Elimination. 

Digestion is the process by which the food taken into the body is changed by the action 
of the digestive fluids into a liquid form, so that it can be absorbed by the cell walls. 

Absorption is the process by which the digested food passes thru the cell walls (villi) 
into the blood and lymph stream, so that it can be carried "to the parts where it is needed. 

Assimilation is the process by which the absorbed food is made like the different parts 
of the body. When a cell needs nourishment or repair it selects from the blood stream the 
necessary material for its use. 

Elimination is the process by which useless material like undigested food and waste 
materials formed by chemical changes are excreted by the skin, lungs, kidneys and the large 
intestines. (See Lesson 15A.) 



FIVE IMPORTANT ORGANS OF DIGESTION 

Digestive Fluid Ferment Nature of Ferment Substance acted upon 

Starchf 

and hydrochloric acid [ ^"'^ ProteinsJ 

Small intestines. — INTESTINAL Acid and Alkaline .. Starch, proteins, fats 

( Amylopsin ■ Starchf 

} Trypsin Alkaline Proteins? 

( Steapsin Fats* 

5. Liver Bile Neutral Fate* 

*The pancreas secretes the pancreatic juice and the liver secretes the bile, but no food is 
digested i\i them. 

The pancreas and liver pour into the intestines their digestive fluids and these complete 
the process of digestion, as they act upon all foods. 

fSee I'-^flon 16A. t See Lesson 35A. * See Lesson 55A. 



Organ 

Mouth Saliva Ptyalin Alkaline . 

Stomach ...Gastric ^ Renin, pepsin 

ine 
4. Pancreas 



[Lesson 56B] 



FAT AS A FRYING MEDIUM 



[Page 149 J 




DOUGHNUTS— I 

1 c. sugar 1 c. milk 14 tsp. cinnamon 

2% tbsp. butter 3% c. flour — add enougli to roll 1/2 tsp. grated nutmeg 

3 eggs 5 tsp. baking powder 1^2 tsp. salt 

Cream the butter; add ^> of the sugar. Beat eggs until light, add milk, remaining sugsr, 
and combine mixtures. Add the flour mixed and sifted with baking powder, salt and spices, 
then enough more flour to make a dough stiff enough to roll. Toss Vs of mixture onto floured 
board, knead slightly, pat and roll out to Vs inch thickness. Shape with a doughnut cutter, 
dijiped in flour. Fry in deep fat and drain on brown paper. Brown the doughnuts on one side, 
then turn and brown on the other. They should be turned only once unless turned immedi- 
ately after rising to the top of the fat. Doughnuts should rise to the top almost immediately 
when put into smoking hot fat. 

DOUGHNUTS— II 

5 c. flour 1 tsp. salt 1 c. cream 

1 tsp. soda 1/4 tsp. cinnamon 3 beaten eggs 

3 tsp. cream of tartar Vs tsp. grated nutmeg 1 c. sugar 

Mix and sift flovtr, soda, cream of tartar and seasonings. Beat the eggs and add 
the sugar and cream. Add to dry ingredients and mix with a knife; add enough flour to make 
a dough stiff enough to roll. Fat, roll and shape as in Recipe I. 

SOUR MILK DOUGHNUTS 

4 c. flour — add enough to 1 tsp, B. P. 

knead V2 tsp. salt 

1 tsp. soda 1 well beaten egg 

% tsp. cinnamon 1 c sugar 

Mix according to directions for Doughnut Recipe II. 

Add enough flour to knead, pat, roll, shape and fry as in Recipe I 



1/^ c. sweet milk 

% c. sour milk 

1 tsp. melted butter 




2 apples cut in cubes 
1 c. flour 



APPLE FRITTERS 

2 tsp. baking powder Vs c. milk 

3 tbsp. sugar 1 egg 
14 tsp. salt 

Mix and sift dry ingredients; add milk to the well beaten egg; combine mixtures, then 
add the apples. Drop by spoonfuls and fry in deep fat, dipping the spoon into hot fat 
between each "poonful. Drain on brown paper and sprinkle with powdered sugar. 



[Page 150] BASIC PRINCIPLES Of DOMESTIC SCIENCE [Lesson 57A] 

STEAMING 

STEAMING is cooking over the steam from boiling water. 

STEAMING may be done in a perforated steamer over a kettle containing boiling water. 

A cooker or sterilizer may be used. 

Cooking in the upper part of a double boii^n ^vhere the steam does not come in direct 
contact with the food is called dry steaming. 

Foods cooked in the upper part of the double boiler do not reach the boiling point of 
water, which is 212 deg. F. Salt added to the water in the lower part of the double boiler 
will raise tlie temperature. 

A double boiler is most useful for making custards, scalding milk, and cooking cereals, 
as it insures even cooking, prevents it from wasting or drying on the boiler, mali.es stirring 
unnecessary, and removes all chances of burning, so long as there is water in the lower part 
of the double boiler. 

Steaming is a slower process than boiling. 

Tough meats, hams, fruit cakes, puddings, etc., require a long moist heat. 

Fish, potatoes, sweet corn, rice, peas, beans, squash, cucumbers, and pumpkins, may be 
steamed to advantage. 

GENERAL DIRECTIONS FOR STEAMED MIXTURES 

A mold, a tin pail or a can with a tightly-fitting cover, may be used. 

Grease the inside of the mold thoroly. 

The mold? may be covered with buttered paper, or the inside of the cover buttered, an( 
thii. should bs tied down securely. 

The cans should be filled two-thirds full. 

Place the mold on a trivet or several layers of soft paper in a large kettle, containing 
enough boiling water to reach half way to the top of the mold. 

Keep the water boiling all the time during the steaming. Add more boiling wa-ter 
if necessary. 

Cover the kettle during the stes'.ming, and be careful not to jar it while cooking. 

NOTES: 



[Lesson 57B] 



STEAMED MIXTURES 



[Page 151j 



STEAMED BREAD 
1% c. graham flour 1 e. Indian meal y^ c. molasses 

1 tsp. salt y^ tbsp. soda 1% c. milk 

Mix and stir the dry ingredients! Add molasses and milk. Fill cans % full, and steam 
three hours in a large mold. Less time is required if cooked in small baking powder or cocoa 




ENTIRE WHEAT PUDDING 

1% c. entire wheat flour i^ c. molasses 2 tbsp. butter, melted 

% tsp. soda % c. milk or water 1 c. chopped raisins 

y^ tsp. salt 1 Q^^^ beaten 

Mix and sift dry ingredients. Add molasses and milk. Add beaten egg and melted butter, 
then the raisins. Chopped figs or dates may be used. Steam 2% hours in a large mold. 

HARD SAUCE 

% c. butter % tsp. lemon extract % tsp. vanilla extract 

1 c. powdered sugar 

Cream the butter, add sugar gradually, and flavoring. 

HUNTER'S PUDDING 

% c. chopped suet % tsp. soda y-^ tsp. allspice 

%■ c. molasses 1 tsp? salt Vs tsp. cinnamon 

% c. milk Vs tsp. clove 1 e. raisins in 2 tbsp. flour 

2 c. flour Va tsp. mace % c. chopped nut meats 

Mix in the order given. Steam 2i/^ hours. Serve with yellow sauce. 

YELLOW SAUCE 

2 eggs 1 c. powdered sugar 1 tsp. vanilla 

Beat yolks of eggs; add sugar gradually. 
Fold in stiffly beaten whites; flavor. 

PLUM PUDDING WITHOUT EGGS 

I qt. cooked mashed carrots 

1 lb. finely chopped suet 
' % c. sugar 

S c. flour 1 

1% tsp. salt I 

1 tsp. cinnamon \ Sift together 

% tsp. clove 

% grated nutmeg 

% lb. currants ") 

% lb. raisins \ Dredge with flour. 

% lb. citron j 

Mix ingredients in order given. Steam 3% hours in a buttered mold. May be steamed 
in individual molds. Carrots should be forced thru a fine strainer. 



[Page 152] 



BASIC PEINCIPLES OF DOMESTIC SQENCE 



[Lesson 58A] 




BREAD AND BREAD MAKING 

The word bread comes from ancient words meaning to bruise, break or pound. It also 
conveys that it is made from crushed or ground grain. Many different kinds of grains are 
used in different countries. In the United States, wheat is the grain most commonly used. 
Bread is often spoken of as the staff of life. • 




Milk and water bread is considered the best combination. The liquids used should 
always be scalded to kill any dust plants that might ■ be present. The liquids should be 
lukewarm before the yeast is added. Why? 

Essential ingredients for bread making are: Flour, liquid and a leavening agent. Salt, 
sugar and shortening are added to give flavor. 

Flour (see Lesson 23). 

Experiments with flour: 

I. Put 4 tbsp. white flour into a piece of double cheese-cloth. Wash this in a glass 
containing cold water until the water becomes cloudy. Divide in two. 

(a) Test one-half of it with iodine. What is the result? 

(b) Pour the other half into a saucepan and heat it to boiling point. Wliat is the 
result ? 

(c) Examine the sticky substance left in the cheese cloth. Knead it until it is 
elastic and rubber-like. Test it with iodine. What is the result? 

It should be free from starch and represent the protein matter in wheat called gluten. 
It is this gluten that gives the flour the power to hold the gas bubbles formed by the action 
of yeast. 

Liquid. (See Lesson 31A.) 

Milk produces the whitest and most tender loaf. 

Water produces a loaf that will keep moist the longest. 



[Lesson 58B] 



ROLLS 



[Page 153] 




(See Lesson 31A.) 



PARKER HOUSE ROLLS 



1 c. boiling water 
1 c. scalded milk 



3 tbsp. sugar 3 tbsp. butter 

1 tsp. salt Flour 

1 yeast cake mixed with ^ c. lukewarm water 



Add sugar, salt and butter to milk and water. When lukewarm, add the yeast cake 
mixed with the water and three cups flour. Beat vigorously; add more Hour to make a 
dough. Rub a little flour on the moulding board and turn the dough onto it. Dust a little 
flour on the palm of your hands, and knead the dough until it is smooth and elastic to the 
touch, and will not stick to the board or hands. Return to bowl, cover closely, and let it 
stand in a warm place until double its bulk. Turn the dough on a board and knead again 
until no large bubbles can be seen. Shape dough into biscuits, let rise again, then with the 
handle of a case-knife dipped in flour, crease thru the middle of each biscuit, or roll with 
rolling pin to oblong shape. Brush ^/o of each with melted butter, fold and press' together. 
Place in greased pans, one inch apart; cover, let rise and bake in a hot oven 12 to 15 
minutes. 

CLOVER-LEAF biscuits may be made by shaping round biscuits; brush them with 
melted butter; drop three of them into each well greased muffin pan. Let rise and bake. 



jRk 




Different Shapes 



SWEET ROLLS 

1 c. milk % c. sugar Yolks of 3 

1 tsp. salt Vi c. melted butter Grated rind of 1 lemon 

1 yeast cake mixed with % c. lukewarm water. Flour. 

Scald the milk; add the salt and sugar; when lukewarm add the yeast mixture and 
1% c. flour; beat well, cover and let rise imtil double its bulk. Add the butter, well beaten 
yolks, lemon rind and enough flour to knead. Knead, let rise again until double its bulk. 
Shape, place in a buttered pan, let rise again and bake. Few grains of ground cardaman may 
be added. 

NOTE. — Up.e as little flour as possible on the board when kneading the dough. Remove 
biscuits from the pan as soon as baked, and cool so the air may circulate freely around the 
biscuits. Tf tender crust is desired, rub the crust with a little butter just before taking the 
biscuits from the oven. 



[Page 154] BASIC PRINCIPLES OF DOMESTIC SCIENCE . [Lesson 59A] 

YEAST AND ITS ACTION 

(See Lesson 30A.) 

Compressed yeast is usually yeast obtained from the froth of beer. 

Recipe for home-made yeast: 
5 small or 4 large grated % c. sugar 1 yeast cake mixed with i^ c. 

potatoes 2 tbsp. salt lukewarm water 

1 qt. boiling water 
Add grated potatoes to boiling water and boil 5 minutes while stirring. Cool, add sugar, 
salt and yeast cake mixture. Pour into a stone or glass jar, cover, and let stand in a warm 
place for 3 hours or more. Each time mixture reaches top of jar stir it down. Do this until 
fermentation ceases, then put away in a cool place. Cover. 

Use % cupful of this in place of one yeast cake when making bread or biscuits. 

Use until there is only I/2 cupful left, then prepare according to recipe above, using the 
1^ cupful of yeast in place of the yeast cake. 

Mechanical processes are: 

1. Mixing. 

2. Beating. 

3. Kneading and Molding. 

MIXING 

The flour should be thoroly mixed with a sufficient quantity of liquid so that each grain 
of flour may be thoroly hydrated (water-soaked), the sugar dissolved and the gluten suffi- 
ciently moistened. 

BEATING 

The mixture should be thoroly beaten to enclose as much air as possible and to distribute 
these air cells. Beating the mixture will make it elastic. The longer it is beaten the less 
kneading is required. 

KNEADING 

The mixture should be kneaded thoroly to make the gluten elastic, to break the bubbles 
and to distribute evenly the C02, thereby forming a fine-grained loaf. 

Molding is simply the shaping of the dough into loaves. 

BAKING , 

Bread is baked — 1. To cook the starch. 2. To expand the gases and to harden the cell 
walls. 3. To kill the yeast plants. 4. To evaporate the alcohol formed. 5. To brown the 
erust. 

NOTE: 



[Lesson 59B] 



BREAD 



[Page 155] 




(See Lesson 30A.) 



WHITE BREAD 



1 c. scalded milk 
1 c. boiling water 
1 tbsp. butter 



1 tbsp. lard 
1% tsp. salt 
1 tbsp. sugar 



1 yeast cake mixed with ^ c. 

lukewarm water 
6 c. flour 



Add butter, lard, salt and sugar to the milk and water; let stand until lukewarm; add 
yeast cake mixed with the lukewarm water and 5 cups flour. Stir until smooth, then add 
enough flour (gradually) to make a dough stiff enough to knead. Turn the dough onto a 
floured board, knead until smooth and elastic to the touch. Return to bowl, cover closely, 
and let it stand in a warm place until double its bulk. Knead again and shape into loaves, 
and place in greased pans. Cover. Let it rise until double its bulk. Bake in a hot oven 
50 to 60 minutes. Have the crusts brown on all sides. 



ENTIRE WHEAT BREAD 

1 c boiling water Vs c. molasses 4% c. coarse entire wheat flour 

1 c. scalded milk 1 tsp. salt 2% c. flour 

1 yeast cake dissolved in % c. lukewarm water 

Add sweetening and salt to milk; cool, and when lukewarm add yeast cake mixture and 
5 c. flour mixed and sifted. Beat mixture well; add enough flour to make a dough stiff 
enough to knead; knead, cover and let rise to double its bulk. Knead again, shape, place in 
greased bread pans, having pans ^ full. Let rise and bake. 



RYE BREAD 

May be made as directed for entire wheat bread, using rye flour in place of the whole 
w^heat flour. 

Remember to let dough rise to double its bulk each time. 



(Page 156j 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 60AJ 



CAKE FILLINaS AND FROSTINGS 



.^ 





(See Lesson 28) 

ORANGE FILLING 

1^ c. sugar 1 egg slightly beaten % c. orange juice 

2 tbsp. flour Grated rind % orange 1 tsp. lemon juice 

Mix sugar and flour; add other ingredients in order given. Cook 10 minutes in a double 
boiler, stirring constantly until thickened. Cool before spreading. 



ORANGE FROSTING 



Grated rind 1 orange 



1 tbsp. orange juice Yolk 1 egg 

1 tsp. lemon juice Confectioners' sugar 

Add rind to the fruit juices; let stand 15 minutes, strain and add gradually to yolk 
of egg slightly beaten. Stir in sugar until of right consistency to spread. 



PLAIN FROSTING 



% c. confectioners sugar 



White 1 egg 2 tsp. cold water 

% tsp. vanilla 

Beat the white of egg until stiff"; add water and sugar gradually. Beat thoroly and 
add the flavoring. Use more sugar if needed. 



WHITE MOUNTAIN CREAM 



1 c. sugar 

Vs c. boiling water 



White 1 egg 

1 tsp. vanilla or y<y tbsp. lemon juice 

Boil sugar and water in a saucepan until it forms 2-inch "threads" when tried with a 
fork, or until it forms a soft ball in cold water. Pour syrup gradually into beaten white of 
egg; beat constantly until of right consistency to spread. Add flavoring and pour over cake. 



CHOCOLATE FROSTING 

1% e. sugar 1 sq. chocolate % tsp. vanilla 

% c. milk 1 tsp. butter 

Put butter in a saucepan; when melted add the sugar, milk and chocolate. Boil 13 
minutes, or until it makes a soft ball when tried in cold water. Let stand until cooled, 
Beat until creamy. Add flavoring and pour over cake. 



[Lesson 60B] 



CAKES 



Linage 157] 





White Cake with Cocoanut Frosting 



Whites 4 eggs 
1% tsp. vanilla 



WHITE CAKE 
14 c. butter % c. milk 

114 c. sugar 21/3 c. flour 

3 tsp. baking powder 
Cream the butter; add sugar gradually," then milk alternately, with the flour sifted with 
the baking powder. Fold in the stiffly beaten whites. Add the flavoring and bake in layers 
about 15 minutes. Frost with White Mountain Cream Frosting. 

PLAIN CAKE 
14 c. butter 1 egg 11/2 c. flour 

% c. sugar V2 c. milk 2% tsp. baking powder 

Cream the butter; add sugar gradually and egg well beaten. Mix and sift flour and 
baking powder; add alternately with milk. Bake 30 minutes in a shallow pan. 




ORANGE CAKE 
Vs c. butter 2 eggs i/^ c. milk 

1 c. sugar Rind % orange 1% c. flour 

2% tsp. baking powder 
Cream the butter; add sugar gradually, eggs well beaten, and milk. Then add flour 
mixed and sifted with baking powder and orange rind. Bake in round layer cake pans. 
Put Orange Filling between layers, and cover top with Orange Frosting. 

May be baked in individual tins and frosted with confectioners' or White Mountain 
Cream Frosting. Decorate with nuts, angelica candied cherries, etc. See illustration. 

CHOCOLATE CAKE 

% c. butter ^4 c. milk 2 oz. chocolate 

1 c. sugar 1% c. flour % tsp. vanilla 

2 eggs 2% tsp. baking powder 

Cream the butter; add sugar gradually, eggs well beaten, and milk. Add flour mixt-d 
and sifted with baking powder. Beat thoroly, then add chocolate and vanilla. Bake in layers. 
Frost with White Mountain Cream Frosting to which 3 tbsp. of grated chocolate have been 
added. 



[Page 158] 



BASIC PRIKCIPLES OF DOMESTIC SCIENCE 



tLesson 61A] 



BULLETIN No. 28.— Average Composition of American Food Products 



FOOD MATERIALS 

(us purchased) 


Refuse 


Water 


Protein 


Fat 


Carbo- 
hydrates 


Ash 


Fuel 

Value 
perPound 


EGGS: Hens' eggs 


Per cent 
11.2 


Per cent 
65.5 

11.0 
87.0 
90.5 
91.0 
26.9 
74.0 
27.4 
34.2 

11.4 
11.3 

12.0 
12.0 
10. 1 
13.6 
12. S 
7,3 
12.3 
11.4 


Per cent 
13.1 

1.0 

3 3 

3.4 

3.0 

8.8 

2.5 
27.7 
25.9 

13,8 
13.3 

11.4 
14.0 
11.1 

6.4 

9.2 
16.1 

8.0 
.4 


Per cent 
9.3 

85.0 

4.0 

.3 

.5 

8.3 

18.5 

36.8 

33.7 

1.9 
2.2 

1.0 
1.9 
1.7 
1.2 
1 9 
7.2 

.3 

.1 


Per cent 


Per cent 
.9 

3.0 

.7 

.7 

.7 
1.9 

.5 
4.0 
3.8 

1.0 
1.8 

.5 

.9 
1.6 

.9 
1.0 
1.9 

.4 

.1 


Calories 
613 


DAIRY PRODUCTS. ETC.: 
Butter 




3,450 


Whole Milk 




5.0 
5.1 
4.8 
54.1 
4.5 
4.1 
2.4 

71.9 
71.4 

75 1 
71.2 
75,5 
77,9 
75,4 
67.5 
79.0 
88.0 
90.0 

53.1 
47.1 
52.1 
49.7 
53.2 
63.3 
69.7 
70.5 
73.1 
74.1 

69.3 
96.0 
81 2 
100 
71 4 


312 


Skim Milk 




166 


Buttermilk 




162 


Condensed milk 




1,476 


Cream 




874 


Cheese, Cheddar 




2,063 


Cheese, full cri'am 




1,874 


VEGETABLE FOOD. 
FLOUR, MEAL, ETC.: 

Entire Wheat Flour 




1,632 


Graham flour 




1,626 


Wheat flour, patent roller process 




1,610 


Low grade 




1,623 


Crushed wheat 




1,640 


Buckwheat flour 




1,578 


Corn meal 




1,612 






1,808 


Rice 




1,591 


Tapioca 




1,608 


Starch 




1,633 


BREAD, PASTRY, ETC.: 

White bread 




35 3 

43.6 

35.7 

,38.4 

35.7 

19.9 

6.8 

4,8 

5,9 

10,3 

25.1 


9.2 
5.4 
8.9 
9.7 
9.0 
6.3 
9.7 

11 3 
9.8 

13.4 

2.4 


1.3 

1.8 

1.8 

.9 

.6 

9,0 

12,1 

10,5 

9.1 

.9 


1,1 
2.1 
1.5 
1.3 
1.5 
1.5 
1.7 
2.9 
2.1 
1.3 

3 2 


1,183 


Brown Bread 




1,025 


Graham bread 




1,179 


Whole wheat Bread 




1,114 


Rye Bread 




1,153 


Cake 




1,626 


Cream Crackers 




1,929 


Oyster crackers 




1,908 


Soda crackers 




1,872 


Maca roni 




1,600 


SUGAR S, ETC.: 




1,301 


Candy 






1,742 


Honey 




18,2 


.4 




1,481 








1,814 


Maple syrup 


:::::■;■■ ::::.;;;: 








1,295 



From the United States Department of Agriculture. 




Ice Cream in Sponge Cake Basket 
NOTES: 



[Lesson 61B] 



CAKES WITHOUT BUTTER 



[Page 159] 



(See Lesson 28) 

CHEAP SPONGE CAKE 

Yolks 2 eggs % c. flour Whites 2 eggs 

-/a c. sugar 1 tsp. baking powder i^ tbsp. vinegar 

2 tsp. hot water 14 tsp. salt 

Beat yolks until thick; add sugar gradually and continue beating; then add water, flour 
mixed and sifted with the baking powder and salt. Fold in the stiffly beaten whites of eggs 
and vinegar. Bake 35 minutes in a moderate oven in an unbuttered or a buttered and floured 
cake pan. 



CREAM SPONGE CAKE 



Yolks 4 eggs 

1 c. sugar 

3 tbsp. cold water 



1% tbsp. cornstarch 1^ tsp. salt 

1 c. flour (scant) Whites 4 eggs 

1% tsp. baking powder 
1 tsp. lemon extract 

add sugar gradually and beat 2 minutes. Then add water. Mix 
and sift cornstarch, flour, baking powder and salt, and add to first mixture. Fold in stiflSy 
beaten whites and flavoring. Bake about 20 minutes in a moderate oven. This cake may be 
made with two eggs, and using 2 tsp. baking powder and 3 tbsp. water. 



Beat volks until thick; 




ANGEL'S FOOD 

Whites 8 eggs 1 c. sugar (sifted 4 times) Vi tsp. salt 

1 tsp. cream of tartar % c. flour (sifted 4 times) % tsp. vanilla 

Beat Avhites until frothy; add cream of tartar and continue beating until stiff. Sift 
flour and sugar separately four times, tlicn together; fold into the stiffly beaten whites, adding 
the mixture at the side of the bowl; add vanilla, and bake in an unbuttered baking tin about 
45 minutes. 



SMALL SUNSHINE CAKE 



Whites 5 eggs Yolks 3 eggs 

% c. powdered sugar V2 tsp. vanilla 

Beat whites until frothy; add cream of tartar, 
gradually, continue beating; add beaten yolks and extract. 
Angel Cake, allowing about 30 minutes for baking. 



% c. flour 

% tsp. cream of tartar 

Beat until stiff and dry, add sugar 
Fold in sifted flour. Bake as 



[Page 160] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 62A] 



FOOD VALUE OF NUTS, ETC. 



BULLETIN No. 28,— Average Composition of American Pood Products 



Fuel 

Value 
per Pound 



FOOD MATERIALS 

(as purchased) 



NUTS:- 

Almonds 

Beechnuts 

Brazil nuts 

Butternuts 

Chestnuts, fresh 

Chestnuts, dried •. . . . 

Cocoanuts. 

Cncoanut, prepared 

Filberts , 

Hickory nuts 

Pecans, polished 

Peanuts 

Pinon (Pinus edulis) 

Walnuts, California, black 

Walnuts, California, soft-shell 

RAISINS 

MISCELLANEOUS: 

Chocolate 

Co'^oa, powdered 

Cereal coffee infusion (1 part boiled in 
20 parts water) 



Refuse 



Per cent 

45 

40, S 
49 ti 
86 4 
16 
24.0 
48.8 



52,1 
62 2 
53.2 
24.5 
40.6 
74.1 
58. 1 
10.0 



W Iter 



2 7 
2 3 
2.6 



37.8 
4 5 
7. 
3. 
1. 
1. 
1. 
6. 



2.0 

.6 

1.0 

13.1 

5.9 
4.6 

98.2 



Protein 



Fat 



11 5 
13 

8 6 
3 8 
5 2 
8.1 
2,9 
6.3 
7 5 

5 8 
5.2 

13 5 
8.7 
7.2 

6 9 
2 3 

12 9 
21.6 



Per cent 


30.2 


31.0 


33 7 


8.3 


4 5 


5.3 


25.9 


57.4 


31 3 


25 5 


33.3 


29.1 


36.8 


14.6 


26.6 


3.0 


4S.7 


23.9 



Carbo- 
hydrates 



Per cent 

9.5 

7 8 

3.5 

5 



35.4 

56,4 

14 3 

31 5 

6 2 

4.3 

6.2 

18.5 

10.2 

3.0 



68.5 



30.3 
37.7 



Ash 



Per cent 

1.1 
2.1 
2.0 
4 
1.1 
1.7 

.9 
1 3 
1.1 

.8 

.7 
1.5 
1.7 

.5 

.6 
3.1 

2.2 

7.2 



Calories 

1,600 
1,700 
1,580 
413 
918 
1,384 
1,358 
3,003 
1,5!2 
1,213 
1.551 
1864 
1,82) 
771 
l.'J.'j 
1,406 

2,75C 
2,242 



From the United States Department of Agriculture. 



NOTES: 



fLesson 62B] 



COOKIES 
PART I 



[Page 161] 




1/4 tsp. salt 

% tsp. grated nutmeg 



SUGAR COOKIES— I 

% c. butter 3 tbsp. milk 

1 e. sugar 2 e. flour 

2 eggs beaten 3 tsp. baking powder 

Cream the butter, add the sugar gradually. Add well beaten egg, milk, and the flour 
mixed and sifted with the baking powder and nutmeg. Add flour to make a stiff 
dough. Place small portion of dough on a well-floured board, pat and roll to Vs-inch thick- 
ness. Cut, place on a buttered baking tin, and bake in a moderate oven until light brown. 
One egg may be omitted, and then less flour will be required. 

SUGAR COOKIES— II 

1 tbsp. lemon juice 
1 tsp. soda in 2 tbsp. milk 
3 eggs beaten 
Cream the butter, add sugar gradually, and well beaten eggs, lemon juice, soda and milk, 
and enough sifted flour to roll. Cut and bake. 

Vanilla Cookies.— Substitute 1 tsp. vanilla for the nutmeg in Sugar Cookies I. 
Chocolate Cookies. — Add three tbsp. grated chocolate or cocoa to Recipe I. 
Cocoanut Cookies. — Ad,d l^ c. shredded cocoanut to the dry ingredients in Recipe I. 
Roll Vi inch thick. 

Rich Cookies. — % c. sugar, 1 c. butter, yolks 4 eggs, 3 tbsp. milk, 4 c. flour. Combine 
as Recipe I. 



1 c. sugar 

Vz c. lard or butter 



Flour to make stiff enough to 
roll 




PEANUT COOKIES. Part II 
2 tbsp. butter 1/2 c. flour 21/2 tbsp. milk 

Vt c. sugar 1 tsp. baking powder % c. chopped peanuts 

1 egg well beaten V^ tsp. salt V2 tsp. lemon juice 

Cream the butter, add sugar gradually ; add well beaten egg. Mix and sift baking powaer, 
salt and flour; add to first mixture; then add milk, peanuts and lemon juice. Drop from 
a tip of a spooh on an unbuttered sheet one inch apart, and place 1/2 peanut on top of each. 
Bake 12 to 15 minutes in a slow oven. This makes 24 cookies. 

BOSTON COOKIES 
% tsp. soda 

1 tbsp. hot water 

2 c. flour 
1/3 tsp. salt . 

Cream the butter, add sugar gradually, and eggs well beaten. Add soda dissolved in 
water, 1/^ flour mixed and sifted with salt and cinnamon. Then add nut meat, fruit, and 
remaining flour. Drop by spoonfuls onto a buttered tin, one inch apart, and bake in a 
moderately hot oven. 



% c. butter 

1 c. sugar 

2 eggs 



1 tsp. cinamon 

% to 1 c. chopped nuts 

1/3 c. raisins 



[Page 162] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 63A] 



PASTRY 

Pastry, if it is to be served at all, should be light, tender and flaky. It is then more 
easily digested. 

Winter wheat flour, called pastry flour, should be used, as it makes the pastry more 
tender than bread flour. Less shortening is required when pastry flour is used. 

The lightness of the pastry depends upon the amount of air enclosed and its expansion 
in baking. 

The flakiness depends upon the number of layers of shortening and paste formed by 
folding and rolling. 

GENERAL DIRECTIONS 

Use but'ter, lard or drippings for the shortening. 

Rub in shortening with the tips of the fingers or chop in with a knife. 

Add enough cold water to make a stiff dough,^ using a knife for mixing. 

All the ingredients must be cold. 

Handle the dough as little as possible, and keep it as cold as possible, as heat melts the 
fat and makes it difficult to handle the dough. 

Use as little flour as possible during the rolling. 

Cut the pastry a little larger than the dish to allow for shrinkage. 

RECIPE FOR PASTRY 

1% c. flour % tsp. salt Va to % c. shortening 

Cold water to make a stiff dough (about 4% tbsp.). 

Mix and sift the flour and salt. Rub in shortening with tips of fingers or cut it into the 
flour with two knives. Add the cold water, using a knife for mixing. Knead the dough lightly 
into a ball. Cut in two; roll into circular pieces to fit pie tin, or 

Work 1/2 of the butter or shortening into the flour, add cold water to make a stiff dough 
as in Recipe I. 

Toss on a floured board, roll out into a rectangular piece. Dot with remaining half of 
butter. Fold or roll up like jelly roll; cut in half and roll out for top and bottom cust. 

This makes a flaky crust. Top crust should be gashed in several places to let out 
the steam. 

NOTES: 





Covering Tin With Under 
Crust 



Moistening Edges of Crust 
With Water 



[Lesson 63B] 



PIE 



[Page 163] 




Vs tsp. nutmeg 

Few gratings lemon rind 



APPLE PIE 

5 sour apples 1 tsp. butter 

Vs tsp. salt M tsp. cinnamon 

% c. sugar 1 tsp. lemon juice 

Line pie plate with paste. Pare, core and cut apples and fill the pie. Mix the dry 
ino-redients and lemon juice, and sprinkle over apples. Dot over with butter. Wet edges 
of under crust, cover with upper crust, pressing the edges close together. Bake in a hot 
oven 40 to 45 minutes, or until fruit is cooked. 





1 c. sugar 

3 tbsp. cornstarch 



2 egg yolks 
Juice 1 lemon 



LEMON PIE— I 
1 c. boiling water 
1 tsp. butter 

Grated rind 1 lemon 

Mix cornstarch and sugar; add to boiling water, stirring constantly. Cook until clear; 
add the butter, beaten yolks, lemon juice and rind. Cool. Line plate with paste. Prick the 
paste and bake. Fill with lemon mixture and cover with meringue and bake until meringue is 
brown. 

LEMON PIE— II 



Juice 1 lemon 
Grated rind 1 lemon 



Ye tsp. salt 
% c. milk 



2 yolks 
1 c. sugar 

3 tbsp. flour 

Mix sugar, flour and salt. Add to yolks. Add milk, lemon juice and rind to yolk mix- 
ture. Cover pie tin with paste. Brush with slightly beaten white of egg. Fill with yolk 
mixture and bake 20 minutes or more until done. Cover with meringue and brown in oven. 

MfiRINGUE 

White 2 eggs % tbsp. lemon juice 

2 tbsp. sugar or powdered sugar, and y^ tsp. vanilla 
Beat the whites until stiff; fold in sugar and add flavoring. 

RHUBARB PIE 

1V> c- rhtibarb 1 scant c. sugar 1 egg 2 tbsp. flour 

Skin aud cut rhubarb in ^^-inch pieces. Mix sugar and flour; add egg and the sugar 
and flour. Line a plate with crusf, cover with rhubarb, spread with egg mixture; cover with 
crust. Bake until fruit is cooked and crust is brown. 



[Page 1G4] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson tAAJ 



BULLETIN No. 28.— Average Composition of American Food Products 



FOOD MATKKIALS 

(as purchased) 


Refuse 


Water 


Protein 


Fat 


Carbo- 
hydrates 


Ash 


Fuel 

Value 

perPound 


FRUITS, BERRIES, ETC., Fresh: 

Apples 


Per cent 

25.0 
35.0 
25.0 
30.0 
50.0 
27.0 
10.0 


Per cent 

63.3 
48.9 
58.0 
62.5 
44.8 
63.4 
76,0 
66.1 
85.8 
85.9 
37.5 

2S.1 
81.4 
13.8 


Per cent 

.3 

.8 
1.0 

.7 

.3 

.6 

.5 

.8 
1.0 

.9 

.2 

1.6 

.9 

1.9 

4.3 


Per cent 

.3 

.4 

1.2 

.5 


Per cent 

10.8 
14.3 
14.4 

5.9 

4.6 

8.5 
12.7 
31.5 
12. G 

7.0 

2.7 

66.1 
17.3 
70.6 
74.2 


Per cent 
.3 

■i 

.4 
.3 
.4 
.4 
.9 
.6 
.6 
.1 

2.0 

.4 

1.6 

2.4 


Calories 

214 
290 


Grapes 

Lemons 


328 
140 
89 


Oranges 


.1 
.4 

.7 


169 
256 




614 






247 


Strawberries 


5.0 
59.4 


.6 
.1 

2.2 


168 
57 


FRUITS, Dried: 


1,317 






330 


Dates 


io.o 


2.5 
.3 


1,416 


Figs 


1,437 



TABLE 2.— Comparative cost of total nutrients and energy in fruits 



KIND OF FOOD MATERIAL 



Price 

per 

pound 



Cost of 
1 pound 
protein 



Cost of 
1,000 
calories 
energy 



Amounts for 10 cents 



Total 
weight 
of food 
materials 



Protein 



Fat 



Carbo- 
hydrates 



Apples . 



FRESH FRUITS 



Grapes 

Oranges 

Peaches 

Pears 

Plums 

Watermelons 

Blackberries 

Cranberries 

Currants 

Raspberries 

Strawberries 

DRIED FRUITS 

Apples 

Dates 

Figs 

Prunes 

Raisins 

JAMS, PRESERVES, ETC. 

Apple preserves 

Apple butter 

Currant and raspberry jam 

Gooseberry jam 

Orange marmalade 

Prune sauce 

Strawberry preserves 

Apple jully 

Currant jelly 

Guava jelly 

Quince jelly 

Apricots, canned 

Pears, canned 

Peaches, canned 

Grape j uice 



Cents 
1 5 
7.0 
4.0 
6.0 
4.0 
3.0 
3.0 
1.5 
7.0 
5.0 
5.0 
7.0 
7.0 

12.0 
10 

15 
10 
10.0 

16.0 
5.0 
16.0 
16.0 
16.0 
16.0 
16.0 

16 
16 
16 
16 
16.0 
16 
16.0 
20.0 



Dollars 
5 00 
8.75 
4.00 

10.00 
8.00 
6.00 
3.33 
7,50 
5 38 

12.50 
3 33 
7.00 
7.78 

7.50 
5.26 
3.50 
5.53 
4.35 

91.43 
10.00 
26.66 
32.00 
26.66 
32.00 
26.67 
53.33 
40.00 
53.33 
80.00 
17.78 
53.33 
20 00 
83 33 



Cents 
7.3 
23.3 
11.9 
35.2 
25 1 
11.5 
8.1 
25.0 
25.9 
23.3 
li.O 
27.4 
40.0 



6.9 
10.2 
8.4 
6.9 

13.8 
5.6 
12.8 
13 2 
10.1 
37.2 
12.0 
12.2 
13.4 
10,5 
13,3 
- 47.1 
45.5 
53.2 
128.2 



Lbs. 
6,67 
1.43 
2.50 
1.67 
2.50 
3.33 
3.33 
6.67 
1.43 
2 00 
2.00 
1.43 
1.43 

^83 
1.00 
.67 
1,00 
1.00 

.62 
2.00 
.62 
.62 
.62 
.62 
.62 
.62 
.62 
.62 
.62 
.62 
.62 
.62 
.50 



C. F. Langworthy, Department of Agriculture, Washington, D. C. 



Lbs. 

0.02 
.01 
.03 
.01 
.01 
.02 
.03 
.01 
.02 
.01 
.03 
.01 
.01 

.01 
.02 
.03 
.02 
.02 



Lbs. 
02 



.01 



Lbs. 

0.72 
.21 
.36 
.14 
.19 
.42 
.64 
.18 
.16 
.20 
.26 
.18 
.10 

.55 
.71 
.50 
.62 



.39 
.94 
.42 
.40 
.52 
.14 
.44 
.43 
.40 
.51 
.40 
.11 
.11 
.09 
.04 



NOTES: 



[Lesson 64B] 



FROZEN FRUIT JUICE MIXTURES 



[Page 165] 




Strawberry Ice with Whipped Cream 

(See General Directions for Freezing in Lesson 39A) 

Water Ice is fruit juice sweetened, diluted with water, and frozen. 
• Sherbet is a water ice mixture to which is added dissolved gelatine or beaten whites oi 
eggs. 

Frappe is a water ice mixture frozen to a mush, using equal parts of ice and salt in 
."reezing. 

GENERAL DIRECTIONS 
Boil sugar and water 20 minutes. Add the fruit juice and rind (if used), cool, strain 
and freeze. 

ORANGE ICE 
4 c. water 2 c. orange juice 

3 c. sugar % c. lemon juice 

Follow general directions. 

LEMON ICE 

4 c. water % c. lemon juice 
2l^ c. sugar Juice of 1 orange 

Follow general directions. 

FRUIT ICE 
2 oranges 2 bananas 2% c. cold water 

2 lemons 2 c. strawberries or raspberries 2 c. sugar 

Kub the fruit thru a coarse strainer into a bowl, pour the cold water thru the strainer. 
Add sugar to the mixture, stir and freeze according to directions in Lesson 39A. 

PINEAPPLE SHERBET 

2 c. grated pineapple 2 c. sugar 1 tbsp. gelatine soaked in 

Juice 1 lemon 4 c. water V^ c. cold water 

Boil the sugar and water 20 minates. Add it to the soaked gelatine; when dissolved, 
add the fruit juices. Ck)ol ard freeze. 

GRAPE FRAPPE 
4 c. water 2 c. orange juioo 

2 c. sugar 2 c. grapo juice 

Follow geceral directions for freezing. 



Grated rind 2 oranges 
Grated rind 1 lemon 



Rind of 1 lemon and 1 orange 



Va c. lemon juice 



[Page 16.6] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 65A] 

JELLY MAKING 

Jellies are made, in nearly all cases, of equal quantities of cooked fruit juices and sugar. 

GENERAL RULES 

Select under-ripe fruit for jelly making. Under-ripe fruit contains a substance called 
pectose; during the process of ripening, it is changed to pectin. Pectin does not readily 
unite with sugar to form a jelly, but pectose does, therefore in jelly making we use fruit a 
little under-ripe. 

Prepare the fruit. Cut large fruit into pieces (use skin and core). With watery fruits, 
such as grapes, currants, etc., use no water. With apples, quinces, etc., use enough water 
to cover fruit. Boil the fruit until the juice can be drained out easily. Drain juice thru a 
jelly bag or double thickness of cheese cloth. 

Measure the juice and an equal quantity of sugar. 

Boil the fruit juice 20 minutes. Skim. Heat sugar in the oven. 

Add the heated sugar to the boiled fruit juice, continue boiling from 3 to 10 minutes, or 
until jelly stiffens when a little is tried on a cold plate. 

Strain jelly into a heated pitcher first, then pour it into sterilized glasses. (See 
Lesson 5B.) 

Put in a sunny window and let stand 24 hours. 

Cover; pour over each glass melted paraffin or use circular pieces of paper dipped in 
alcohol, sealing with white of egg; or a tin cover. 

Keep in a cool, dry place. Label and date all glasses of jelly. 

JAMS 

JAMS are usually made with berries or small fruit (pulp, seeds and skin), cooked with 
an equal quantity of sugar. 

GENERAL RULES 

Prepare fruit and weigh. Measure an equal quantity of sugar; heat it. Cook the fruit 
mash with a wooden spoon while cooking, and stir to prevent burning. Cook 30 minutes, 
or until soft. Add heated sugar and cook 20 minutes, or until thick. Put into heated ster- 
ilized jars or glasses, cool and cover as for jellies. 

Pickling is preserving in any salt or acid liquor. 

GENERAL RULES FOR COOKING DRIED FRUIT 

Wash fruit thoroly in seA'eral waters. Cover with cold water and soak several hours 
or over night. Pour the water in which the fruit has been soaked into a saucepan. Heat 
to boiling point. Add the soaked fruit. 

Cook until fruit is soft. If not sweet enough add sugar and eook five minutes longer. 

NOTES: 



[Lesson 65B] 



COOKED FRUITS 



[Page 167] 



CRANBERRY SAUCE 

4 c. cranberries li^ c. sugar 1 c. boiling water 

Pick over and wash berries. Put into a saucepan with the boiling water and sugar, 
cover, and boil slowly 10 minutes. 

Stick cinnamon and quartered apples may be cooked with the cranberries. 




CRANBERRY JELLY 

4 c. cranberries ■ 2 c. boiling water Sugar 

Pick over and wash berries; put into a saucepan with the water and boil 15 minutes, 
or until all the berries break open. Strain; add as much sugar as juice obtained; boil mix- 
ture 10 minutes and pour into moulds; cool and cover. Jellied cranberries may be made 
by cooking the berries in the sugar and water, pressing them occasionally while cooking until 
"they burst. Pour into moulds and cool. 



STEWED APRICOTS 

3% c. dried apricots i/^ c. sugar 

Follow directions for cooking dried fruit in Lesson 6 5 A. 



3 c. boiling water 



STEWED PRUNES 

3 c. or 1 lb. prunes % c. sugar 

3 c. boiling water 2 tbsp. lemon juice 

Follow directions for cooking dried fruit in Lesson 65A. Add the lemon juice just before 
taking off the fire. 

ORANGE MARMALADE (California Recipe) 

Select six large juicy oranges. Wash, cut in quarters, slice quarters as thin as possible; 
add the juice of two lemons. 

To each poimd of fruit add 2 pts. of water, let stand uncovered 24 hours, then boil 45 
minutes; again let stand uncovered 24 hours. Add pound of sugar to pound of fruit and 
boil 45 minutes, or until it jells when a little ig tried oa a odd pldte. Pour into sterilized 
glasses. Label, 



[Page 168] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 66A] 



ACID AND SALT SUPPLYING FOODS 

SALADS 

Simple Salads consist of fresh vegetables which req-uire no cooking — as Lettuce, Endive, 
Cress, etc., served with a dressing. Cooked vegetables, meat, fish, eggs, cheese, or fruits are 
also used for salads. 

A salad must be served cold. 

The salad should be prepared daintily, and arranged attractively. 

Lettuce and other salad plants should be fresh, crisp and clean. 

Wash thoroly leaf by leaf, chill in very cold water, and dry by pressing between clean 
dry towels. 

Do not add the salad dressing to greens until just before serving. 

Use a fork in mixing salad ingredients. 

Do hot leave a metal spoon or fork in the salad ingredients any length of time, as a 
poisonous compound may be formed. 

Salad greens are valuable for the water and potash salts they contain. 

A meat, fish or egg salad served with a cooked or mayonnaise dressing, contains a great 
deal of nourishment, and when served should be one of the chief foods of the meal. 

Serve a vegetable or a fruit salad with a hearty meal. 

FRENCH SALAD DRESSING 

V2 tsp. salt Vs tsp. paprika 4 tbsp. oil 

1/4 tsp. pepper 2 tbsp. vinegar 

Mix ingredients in order given, stirring vigorously.. 

To MARINATE means to moisten a salad mixture with French Dressing and then allow 
it to stand until well seasoned. 



1 tbsp. vinegar 
% to 1 c. olive oil 



MAYONNAISE DRESSING 

% tsp. salt Vs tsp. paprika 

% tsp. sugar Yolk 1 egg 

1 tbsp. lemon juice 

Mix dry ingredients; add yolk. When well mixed, add ^2 tsp. vinegar. Add oil grad- 
ually, at first drop by drop, and stirring constantly. When very thick, add a few drops of 
vinegar or lemon juice, and continue to beat, adding oil and vinegar alternately, until the 
mixture is smoothly blended. The dressing should be thick enough to hold its shape. A Dover 
egg-beater is considered time and labor saving when used in beating the ingredients. 

FRUIT SALAD DRESSING 

3 yolks Vs c. vinegar Whipped cream 

1/3 c. sugar 1/4 tsp. salt 

Mix the yolks, sugar, salt and vinegar. Cook in a double boiler until thickened, stirring 
all the time. Remove from fire; when cool, add the desired quantity of whipped cream. 

Prepared mustard may be added to this dressing, using less sugar, it is then suitable 
for meat or vegetable combinations. 

BOILED SALAD DRESSING (See Lesson 16B) 
NOTE. — Do not dilute vinegar with water; if too acid, use less of the vinegar. 




Fruit Salad 



[Lesson 66B] 



SALADS 



[Page 169] 



WATER LILY SALAD 
Remove shells from hard-cooked eggs. Cut eggs in halves crosswise or lengthwise, cutting 
in such a way that the edges will be cut into sharp points. Remove yolk, mash and season 
with salt, pepper and melted butter, or moisten with salad dressings. Refill whites with the 
yolk mixture, and arrange halves on lettuce leaves. Serve with cooked salad dressing. 




MEAT SALAD (Chicken or Veal) 
Remove bones and gristle, fat and skin, from cold cooked meat. Cut meat into %-inch 
cubes and mix with it an equal amount of celery which has been scraped, chilled and cut in 
small pieces. Marinate with French Dressing. Add mayonnaise dressing to moisten. 
Arrange on lettuce leaves; garnish with curled celery. 

WALDORF SALAD 
Enough salad dressing to moisten 1 c. cubed apple 1 c. celery 1 c. nut meats 

Cut slice from tops of green or red apples; scoop out the inside pulp, leaving just enough 
to hold the skin in place. Fill the shells with the salad mixture and serve on lettuce leaves. 

FRUIT SALAD 

2 oranges % lb. malaga grapes 

3 bananas " 4 slices pineapple (cubed) 

Mix with whipped cream or fruit salad dressing. 

May be served in orange cups. 

RUSSIAN SALAD 
1 c. cold cooked carrots (cubed) 1 c. cold cooked peas 

1 c. cold cooked potatoes (cubed 1 c. cold cooked string beans 

Marinate with French Dressing. Arrange vegetables in a mound; make four sections. 
Cover two sections with finely chopped whites of hard-cooked eggs, and the other two with 
the hard-cooked yolks forced thru a potato ricer or strainer. Garnish with parsley. 



12 walnuts 

Salad dressing to moisten 




TOMATO SALAD 

8 medium sized tomatoes 2 c. celery or cucumber cut in cubes 1 c. Mayonnaise dressing 
Scald and peel tomatoes; slice off their tops. Scrape out the seeds and a little of the 
pulp, and fill cavities with the celery or cucumber, mixed with mayonnaise dressing, or fill 
with shredded pineapple and nuts mixed with mayonnaise dressing. Tomato may be cut 
to imitate a tiger lily bv cutting into sixths almost to the stem end. Serve on lettuce leaves. 



[Page 170] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 67A] 

BEVERAGES 

A Beverage is any drink. All beverages contain a large percentage of water. 

Use freshly boiled water for making hot beverages. 

Use freshly drawn water for making cold beverages. 

Beverages are: 1. Water. 2. Natural fruit juices. 3. Aromatics. Example: Tea, 
coffeCj cocoa, chocolate. • 

TEA 

Tea is a native of China, Japan and North East India. 

Tea is made from the leaves of an evergreen plant. 

Tea leaves have to be wilted, rolled and dried by artificial heat in order to develop their 
flavor. 

Green Tea is made from freshly picked young leaves, which are prepared quickly by 
drying them by heat or steam; they are sweated or roasted soon after gathering. Example: 
Gunpowder, Hyson and Japan. 

Black Tea is made from the leaves left in a heap on the ground in the sun, allowing 
them to ferment, in order to darken and develop a different flavor before being rolled. 
Example: Oolong, English Breakfast, etc. 

Tea contains a stimulating substance called THEIN, and TANNIN. 

Do not use a tin teapot, because of the tannin in the tea. 

Tea increases perspiration, and helps tired nerves to recover. 

People who do severe muscular labor are refreshed by a cup of tea. 

COFFEE 

Coffee is made from the seeds of the coffee plant grown in Africa, Mocha, Costa Rica, 
Brazil, Ceylon and Jamaica. 

The seeds of the berries of the coffee trees are roasted in order to develop the aroma. 

Coffee contains a stimulating substance called CAFFEINE, and TANNIN. 

Coffee increases the action of the heart, excites mucous membrane, decreases the action 
of the skin, and is a powerful antidote. 

Tannin is the injurious substance found in tea and coffee. It is extracted by . boiling, 
therefore tea should always be infused and never boiled or allowed to steep too long. 

Filtered coffee is preferable to boiled coffee. Children and young people who have not 
stopped growing should not drink tea or coffee. 

Tea and Coffee should never be taken on an empty stomach unless for medicinal purpoaea. 

COCOA AND CHOCOLATE 

Cocoa and Chocolate are prepared from the seeds of the cocoa beans dried and roasted. 

Cocoa Beans contain so much fat that when ground they become not powder but paste. 
This paste forms Chocolate. 

Cocoa is made by grinding the Cocoa Beans, extracting the oil, leaving a dry powder. 

Chocolate and Cocoa are a food as well as a stimulant. They contain theobromine, a 
substance similar to caffeine. 

NOTES: 



[Lesson 67B] BEVERAGES [Page 171] 

TEA 

To Make Tea. Allow one teaspoonful of tea to each cup of boiling water. Scald the 
teapot with boiling water, put in the tea, pour on the boiling water, and let it stand covered 
from three to five minutes. 

COFFEE 

To Make Filtered Coffee, allow 1 tbsp. of pulverized coffee to 1 c. boiling water. Scald 
the coffee pot. Put coffee in strainer; strainer in coiTee pot; put on the range. Add gradually 
the boiling water and allow it to filter. Cover between additions of water. If desired 
stronger, refilter. This is considered the most economical way of preparing coffee. 

BOILED COFFEE 

% c. coffee y-2 c. cold water 1 egg 6 c. boiling water 

Scald graniteware coffee pot. Wash the egg, break, and beat it slightly. Dilute with 
one-half of the cold water; add crushed shell to it and mix with coffee. Turn into coffee 
pot, pour on boiling water and stir thoroly. Place on fire and boil 3 minutes. If not boiled, 
coffee is cloudy; if boiled too long too much tannic acid is developed. The spout of the 
coffee pot should be stuffed with soft paper to prevent the escape of fragrant aroma. Add 
remaining half of cold water, let it stand 10. minutes on back of range. 

Left-over coffee may be used if poured off the grounds immediately. Keep it in a cool 
place until needed. Never reheat coffee on the grounds. 

Boiling coffee in large bags is considered the least economical method of preparing coffee, 
as more coffee must be used in proportion to the quantity of water. 

BREAKFAST COCOA 

2 c. scalded milk Few grains salt 2 to 4 tbsp. sugar 

2 c. boiling water 2 tbsp. prepared cocoa 

Mix dry ingredients in saucepan; stir in boiling water gradually and boil 5 minutes. 
Add milk and cook 5 minutes longer, or until smooth and free from lumps. Mill with a 
Dover egg-beater to prevent albuminous skin from forming on top. 




A cup of chocolate with sandwiches. This combination makes a wholesome and nutritioua 
lunch. 

CHOCOLATE 

11/2 sqrs. Baker's Chocolate Few grains salt 4 c. milk 

4 tbsp. sugar 1 c. boiling water 

Scald milk; melt chocolate in small saucepan placed over hot water; add sugar; salt, 
and gradually boiling water while stirring; when smooth, place over the fire, and boil one 
minute; add 'to scalded milk. Mill by beating with Dover egg-beater, and serve. Whipped 
cream or a marshmallow may be served on top of the chocolate. 



[Page 172] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 68A] 



INVALID COOKERY 

The selection, preparation and serving of food for invalids is of greatest importance. 

The food should be suited to the digestive powers of the patient, should be perfectly 
cooked and served attractively in small quantities. In serious illness consult the physician in 
attendance, and follow his directions exactly. Death may result irom giving forbidden articles 
of food. 

All food is changed into liquid during the process of digestion, before it can be absorbed 
into the blood. Liquid food carefully selected can therefore be digested with the smallest 
amount of exertion to the body. 

(Liquid 
Semi-solid or soft diet 
Solid or full diet 

Liquids. — Stimulants are boiled beef tea, broths, coffee, tea. 

Nutrients. — Milk, frozen cream, barley • water, rice water, oatmeal water, toast water, 
albumenized milk, albumenized fruit waters, egg-noggs, chocolate, cocoa, bottled beef tea 
(Lesson 41A). etc. 

Refreshing Beverages are lemonade, orangeade, grape juice and water, currant, tamarind 
and apple water, etc. 

The fruit waters are cooling, refreshing and mildly stimulating, and are given to fever 
patients. 

Fruits are valuable for the salts and acids they contain. 

Semi-Solids. — Gruels — arrow-root, farina, oatmeal, cracker, Indian meal. Mushes — cooked 
cereals. Cream soups (Lesson llB). Oyster stew (Lesson 51B). Cooked eggs (Lesson 35B). 
Custards (Lesson 36B). Soft toast (Lesson 7B). Gelatine desserts (Lessons 52B and 
53B), etc. ■ 

Solids. — Raw Oysters — Chicken (Lesson 45B) . Broiled chops (Lesson 42B) . Baked potato 
(Lesson 19B). Hot sandwiches (Lesson 8B). Foods that are nutritious and easily digestible 
are included in the full diet. 

Gruels and the various breakfast foods, thoroly cooked, with or without fruit, are 
valuable. 

Corn and oatmeal gruels should not be given in inflammatory cases, as they are heat- 
producing. 

The starch in arrow-root is more easily digested than any other form of starch. 

Cooked eggs, dropped eggs on toast, scrambled, omelets, etc., soft custards, baked cus- 
tards, and the fruit whips made with white of egg, and sweetened fruit, are all nutrients 
and easily digested. 

Frozen cream and cream whips with gelatine are very valuable 
dishes in the sick room, as they are both highly nutritious and 
palatable. 

The cream soups, oyster stew, etc., with toast or crackers, make 
a desirable lunch for a convalescent. 

Set the tray just as daintily as possible. 

Use the best china, etc., lay a blossom on the tray, or anything 
to please the eye. 

Serve hot dishes hot; cold dishes cold. 

Serve one course at a time. Have as many 
surprises as possible. 

In contagious diseases all dishes, plates 
knives, forka, etc.. should be sterilized (by put- 
ting them in cold water, bringing them to 
boiling point and boihng 30min.), after each 
time they have been used. Burn all particles of 
food left over. 




NOTES: 




EGG-NOG 



tLesson 68B] 



INVALID COOKERY 



[Page 173] 




LIQUIDS— BARLEY WATER 

1% tbsp. pearl barley Sugar to taste 

1 qt. cold water 2 tbsp. lemon juice or more 

Wash then soak BARLEY in cold water over night. Boil in the same water several 
hours. Strain, add lemon juice and sugar. Strawberry, raspberry or grape juice may be 
added. Soothing and refreshing. Valuable in bronchial or pulmonary trouble. 

RICE WATER 

1 tbsp. rice 2 c. water Salt Milk, cream or fruit juice 

Heat water to boiling point; wash rice; add rice and salt to boiling water, cook until rice 

is soft, strain, add cream or fruit juice to the water. 

BARLEY and Rice waters are known as astringents. If stick cinnamon be cooked with 

the rice or barley, it will help to produce a laxative condition. 

TOAST WATER 

EQUAL measures of stale bread, toasted, and boiling water. Let stand one hour. Season, 
strain^ serve hot or cold. Given in extreme cases of nausea. 

ORANGE ALBUMEN 
White 1 egg Juice 1 sour orange Sugar to taste 

3 tbsp. crushed ice 
Beat wh_;ite ot egg slightly, add orange juice and crushed ice. Mix in a glass and sweeten 
to taste. Lemon may be used in place of the orange. 

MILK ALBUMEN 

White 1 egg % c milk 

Beat white slightly; add milk and salt. 

EGG NOGG 

1 egg % c. milk 

% tbsp. sugar Few grs. salt 

Beat egg slightly,, add sugar, salt and flavoring, and then add the milk gradually, 
and serve. 

OATMEAL GRUEL 

1/^ c. oatmeal (rolled oats) 11/2 qts. water % c. cream 1 tsp. salt 

Cook' oatmeal in the water and salt for three hours or more. Strain, 
ishins and fattening. Valuable in anaemic and tubercular cases. 



Few grains salt 



tbsp. vanilla or other 
flavoring 



Strain 



Add cream. Nour- 







Egg in Nest 



[Page 174] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 69A] 



DIETARY STUDIES 

The calorie is the unit of heat or energy of the human body. It is the basis for deter- 
mining the fuel value of foods. 

STANDARD FOR PERSON ENGAGED IN MODERATE MUSCULAR WORK 

As given by C. F. Langworthy, of the U. S. Department of Agriculture 

Calories 

Protein, 105 grams (0.231 lb.) to yield 419 

Fats, 125 grams (0.275 lb.) to yield 1,100 

Carbohydrates, 495 grams (1.09 lb.) to yield 1,981 

Total ." .3,500 

This standard is intended to represent the food actually eaten and does not include 
waste of any kind. 

STANDARDS FOR FOOD AS PURCHASED 

Calories 

Protein, 115 grams (0.253 lb.) yielding 460 

Fats, 125 grams (0.275 lb.) yielding 1,100 

Carbohydrates, 560 grams (1.235 lb.) yielding 2,240 

Total 3,800 

Factors used in calculating meals consumed in dietary studies are as follows: 

Man at hard muscular work requires 1.2 the food of a man at moderately active 
muscular work. 

Man with light muscular work and boy 15 to 16 years old requires 0.9 the food of a 
man at moderately active muscular work. 

Man at sedentary occupation, woman at moderately active work, boy 13 to 14 and girl 15 
to 16 years old require 0.8 the food of a man at moderately active muscular work. 

Woman at light work, boy 12, and girl 13 to 14 years old require 0.7 the food of a man 
at moderately active muscular work. 

Boy 10 to 11 and girl 10 to 12 years old require 0.6 the food of a man at moderately 
active muscular work. 

Child 6 to 9 years old requires 0.5 the food of a man at moderately active muscular 
work. 

Child 2 to 5 years old requires 0.4 the food of a man at moderately active muscular work. 

Child under 2 years old requires 0.3 the food of a man at moderately active muscular 
work. 

With this information, and aided by the tables published by the U. S. Government, we 
can easily make an estimate of the nutrients contained in each meal and arrange the day's 
menu so it will conform with the required standard. When calculations are necessary, the 
following table may be of assistance: 

1 pound equals 453.54 grams. 

1 gram of protein yields about 4 calories. 

1 gram of fat yields about 8.90 calories. 

1 gram of carbohydrates jnelds 4 calories, 
U. S. Department of Agriculture. 
References Farmers' Bulletin No. 142. 



[Lesson 69B] 



DIETARY STUDIES 



[Page 175]i 



MENU IX. — For family eqivalent to 4 men at moderate muscular work 



FOOD MATERIALS i 


Weight 


Cost 


Protein 


Fuel 

Value 


Corn meal, in mush and cake 
Milk 


Breakfast 




Lbs. 



Oz. 

. 5 
6 
2 

10 
2 


Cents 

1 

1 
i 
2i 
3 


Pounds 

0.022 

.012 


CaloHes 
414 






64 


Sugar • 


232 


Toast 


.059 


753 




434 










Total 




8 


.093 


1,894 




' 






Dinner 


Weight 


Cost 


Protein 


Fuel 
Value 


Supper 

Beans, baked.. 
Pork 


2 
1 



12 

8 
2 

10 
2 


6 
6 

2 
1 

2i 
3 


.446 
.012 

.026 


3,180 
2,558 


Beef roll 


lbs. oz. 

3 

1 8 

8 

10 
2 


Cts. 

15 

2 

1 

2i 
3 


Lbs. 

.417 
.026 
.007 
.059 


Clrs. 

2,280 

488 

85 

753 

434 




Potatoes, - 

fried 

Lard 






488 


Beets 


537 






.059 


753 


Butter 


Butter 

Total . . 


434 








Total 




23§ 1 509 


4.040 




20i 


.543 


7,948 












Total per day, Breakfast, Dinner, and Supper. 






201 


1.145 


13,885 


per 








Tntnl for one man, Brea 


kfast, D 


nner. 


and Sup 




13 


.285 


3,471 



MENU X. — ^For family equivalent to 4 men at moderate muscular work 



FOOD MATERIALS 


Weight 


Cost 


Protein 


Fuel 
Value 


Breakfast 


Lbs. Oz. 

6 

1 
2 

1 

10 

1 


Cents 
2 

li 

i 

3^ 
6 


Pounds 

0.059 

.034 


Calories 

697 




170 




232 




.095 
.080 


1,205 




1,358 




217 








Total .... 




141 


.268 


3,879 






Dinner 


2 8 

3 
12 

4 

2 

12 


15 
3 
1 

1 
3' 
1 


.430 
.054 
.013 

.022 
.068 
.020 


2,988 




975 




105 


Corn-meal pudding: 


414 




340 




987 






Total 




22J 


.604 


5,809 


Supper 






1 8 

2 
2 

2 


3 
6 
3 
6 


.086 
.340 


598 




2,600 


Butter 


434 


Milk, 1 quart . . 


.033 


325 






Total 




18 


.259 


3,957 












55 


1.134 


3,645 








Total for one man 


1 14 


.285 


3,411 



U. S. Department of Agriculture. 



[Page 176] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Lesson 70 A] 



Average Composition of American Food Products 
Food materials (as purchased). 



From the U. S. Department of Agriculture 



Animal Food 


Refuse 
Per cent 


Water 
Per cent 


Protein 
Per cent 


Fat 
Per cent 


Carbo- 
hydrates 
Per cent 


Ash 
Per cent 


Fuel 

Value 

Per lb. 

Calories 


BEEF, Fresh: 


17.3 
19.1 
5.5 
13.3 

12.7 

12.8 

20.1 

8.5 

8.4 
6.0 

4.7 

23.3 
11.7 
3.4 

9.9 
17.7 
22.1 

19.1 
13.8 

18.0 
10.3 
19.3 
12.4 


54.0 
53.8 
56.1 
52.9 
52.4 
54.0 
45.3 
62.5 

49.2 
58.9 
53.7 

52.5 
63.4 
68.3 

39.0 
51.9 
46.8 

45.5 
50.3 

48.5 
45.1 
40.8 
44.9 
66.5 

35.8 

30.7 

7.9 

18.4 

55.2 
22.2 
57.2 

88.6 
92.9 
84.5 
90.0 

43.7 
47.1 
38.5 
42.4 

58 5 
61.9 
40.4 
50.7 
35.2 
71.2 
' 40.2 

56.8 
53.6 

88.3 
80.8 
36.7 
30.7 


15.8 
15.3 
18.6 
16.4 
19.1 
16.5 
14.4 
19.2 

14.3 
11.9 
26.4 

15.7 
18.3 
20.1 

13.8 
15.4 
13.7 

15.4 
16,0 

15.1 
14.3 
13.2 
12 
18.9 

14.5 
12.6 
1.9 
9.5 

18.2 
27.9 
19.6 

2.1 

4.4 
4.6 
1.8 

12.8 
13.7 
13.4 
16.1 

11.1 
15.3 
10.2 
12.8 
9.4- 
20.9 
16.0 

19.5 
23.7 

6.0 
10.6 
7.9 
5.9 


12.5 
11.1 
19.9 
16.9 
17.9 
16.1 
20.0 
9.2 

23.8 
19.2 
6.9 

8.2 
5.8 
7.5 

36.9 
14.5 
17.1 

19.1 
19.7 

18.6 
29.7 
26.0 
29 8 
13.0 

33 2 
33.0 
86.2 
59.4 

19.7 
40.4 
18.6 

2.8 

.4 

4.3 

1.1 

1.4 
12.3 
29.8 
18.4 

.2 
4.4 
4.2 

.7 
4.8 
3.8 

.4 

7.5 
12.1 

1.3 
1.1 

.9 

.7 




7 


701 






1 


8 
8 
9 
8 
9 
7 

n 


726 


Flank 




h,141 






980 






1,069 






949 


Ribs 




1,06? 






720 


BEEF, Corned, Canned, Pickled and 
Dried: 




4.6 
4.3 

8.9 

.8 
1.0 
1.0 

.6 

.8 
.7 ■ 

.8 
.9 

.7 

.8 

.8 

.7 

1.0 

4 2 
5.0 
3.9 
4.5 

3.8 
7.3 
3.4 

1.5 
1.2 
1.1 
1.5 

.7 
.7 
.7 
.8 

.8 
.9 
.T 
.9 
.7 
l.S 
18.5 

2.0 
5.3 

1.1 
2.3 
1.5 

.8 


1,220 






991 






757 


VEAL: 




616 






566 






667 


MUTTON: 

Flank 




1,740 






865 






939 


LAMB: 


\ 


1,050 






1,086 


PORK, Fresh: 

Flank 




1,025 






1,458 






1,289 






1,421 






868 


PORK, Salted, Cured and Pickled: 


12.2 
18.9 




i,eo3 






1,561 






3,514 




8.7 

3.3 
3.9 




2,570 


SAUSAGE: 




1,126 






2,100 


Frankfort 


1.1 

5.0 
1.1 
5.5 
5.6 


1,126 


SOUPS: 




242 


Beef 




116 


Meat stew 




357 






179 


POULTRY: 

Chicken, broilers 


41.6 
25.9 
17.6 
22.7 

29.9 
17.7 
44.7 
35.1 
50.1 


289 






745 






1,446 


Turkey 




1,035 


FISH: 




209 






455 






355 






260 


Shad, whole 




364 




2.6 


580 


FISH, Salt: Cod 


24.9 

14.2 
5.0 


306 


FISH, Canned: 




657 






918 


SHELLFISH: 


3.3 

5.2 

.6 

.2 


221 






331 




62.4 
61.7 


191 


Lobsters 


139 











NOTES: 



[Lesson 70B] 



DIETARY STUDIES 



[Page 177] 



MENU IV.— For family equivalent to 4 men at moderate muscular work 





FOOD MATERIALS 


Wei 


ght 


Cost 


Protein 


Fuel 
■Value 




Breakfast 


Lbs. 
2 




8 
10 

3 
10 

8 

4 

8 
2 


Cents 
2 

41 

11 
1 

1 ' 

4 
3i 


Pounds 

O.OOS 

f .041 

1 .020 


Calories 
510 




823 


Milk , .. 


202 




350 




.099 
.009 

/ .032 
1 .057 


650 




162 


Muffins: 


162 




820 


Butter 


435 


Coffee . - - - 


.010 


410 










Total 




31 


.276 


4.521 




Dinner 








2 
2 
3 

1 






2 
8 
4 
4 

1 
4 
12 
1 


6 

20 

41 

1 

t ' 
} ' 

3 

2 


.036 
.332 
.054 

f .016 
.006 


370 




1,350 


Potatoes 


975 


Apple dumpling: 


81 




382 




1,055 




[ .028 
/ 


410 


Sauce for dumpling: 


217 




1 


465 




.071 


904 




217 




31 


.010 


410 










Total 




50 


.553 


6,836 




Supper or Lunch 








1 
1 


8 
8 
12 
Is 
4 
6 


6 

1 
4 
3 
7 
2 


.142 
.009 
.070 


660 




162 




1,297 




325 




.007 
.046 


400 




234 








Total 




23 


.274 


2,987 














104 


1.103 


14,333 


















1 26 


.275 


3,585 













U. S. Department of Agriculture. 



r^age 178] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 71A] 

Menus for Balanced Meals 



[Lesson YlB] 



BASIC PRINCIPLES OF DOMESTIC SCIENCE 



[Page 179] 



MENU I.— For family equivalent to 4 men at moderate muscular work 



FOOD MATERIALS 



Cereal, oatmeal. 
Milk. 



Breakfast 



Sugar 

Bacon 

Eggs, 4 

Baked potatoes 

Buckwheat cakes, prepared buckwheat. 

Maple syrup 

Bread 

Butter 

Coffee 



Total. 



Bouillon 

Roast lamb, leg 

Mashed potatoes 

Cucumbers 

Green peas, shelled 

Macaroni. ..-. 

Cheese 

Fruit pudding: 

1 cup flour 

Sugar 

1 egg 

i cup milk 

1 cup fruit 

Foamy sauce for pudding: 

1 egg 

i cup milk 

i cup sugar 

Bread 

Butter 

Tea or coffee 



Dinner 



Total. 



Chicken croquettes: 

Chicken meat. . 

Flour 

Onions 

1 egg 

Bread 

Lettuce 

Bread 

Butter 

Cake. 



Supper or Lunch 



Berries .• • 

Chocolate or cocoa, with inilk and sugar, cream. 



Total 

Total per day 

Total for one man . 



Weight 



Lbs. Oz. 
3 

6 
2 



Cost 



Cents 

8 



35J 



Protein 



Pounds 

0.029 

.012 



.046 
.005 
.018 
.034 



.048 

;6i6' 



.262 





020 
228 
018 
009 
072 
029 
049 

028 


. 


016 
008 
013 

016 
010 




036 




010 



.502 



.114 
.107 
.001 
.016 
.012 
.005 
.048 



.026 
.010 
.030 



Fuel 
Value 



Calories 
350 
64 
232 
1,390 
322 
325 
780 
327 
fi03 
225 
410 



1 093 
.270 



5,028 



45 

1,282 

325 

52 
382 
410 
369 

410 

465 
81 
81 

817 

81 
102 
465 
452 
217 
410 



6,446 



250 
103 
13 
81 
151 
42 
603 
325 
619 
175 
625 



.2698 e 2,987 



14,461 
3,615 



U. S. Department of Agricultme. 



[Page 180] BASIC PRINCIPLES OF DOMESTIC SCIENCE [Lesson 72AT 

TEST QUESTIONS 



COMPANY LUNCHEON 

YELLOW COLOR SCHEME 

Cream of Veal Soup 

Garnished with Yellow Custard 

Curled Celery Olives 

Meat Croquettes * 

Buttered Carrots and Peas in Potato Cases Bechamel Sauce 

Fruit Salad in Orange Cups 

Cheese Straws Salted Almonds 

Lemon Pudding 

Angel's Food Whipped Cream 

Co (Toe 



^^ason 72B] COMPANY LUNCHEON [Page lai] 








'-^*^ %-~ - "*-*^ 



MENU II 

PINK COLOR SCHEME 

Crab Meat Cocktail 
Cream of Tomato Soup Zephyrettes 

Lamb Chops 

Creamed Potatoes Relish in Lemon Boats 

Rolls Butter Balls 

Neufchatel Cheese and Pimento Salad 
Salad Rolls 

Strawberry Charlotte Strawberry Sauce 

White Cake — Pink Frosting 

Coflfee 



COST OF PREPARING ABOVE MENUS TO SERVE SIX 
Materials Quantity Cost 



[Page 182] 



BASIC PRITSrCIPLES OF DOMESTIC SCIENCE 



INDIVIDUAL RECIPES— SEMESTER IV. 



LESSON 55B 

1 small piece liver 
1 slice bacon 
1 tsp. bacon fat 
1% tsp. flour 
Yi c. boiling water 



LESSON 56B 

DOUGHNUTS I 

2 tbsp. sugar 

1 tsp. butter 

1% tbsp. beaten egg 

2 tbsp. milk 

7 tbsp. flour (plus enough 

to roll) or % cup scant 

% tsp. B. P. 

Few grs. cinnamon 

Few grs. nutmeg 

i/e tsp. salt . 



APPLE FRITTERS 

% apple 

6 tbsp. flour 

1/2 tsp. B. P. 

1 tbsp. sugar 

Few grs. salt 

2% tbsp. milk 

1 tbsp. beaten egg 



LESSON 57B 

« 

STEAMED BREAD 

3 tbsp. graham flour 
Vs tsp. salt 

2 tbsp. Indian meal 
Vs tsp. soda 

1 tbsp. molasses 
31/3 tbsp. milk 

STEAMED PUDDING 

3 tbsp. entire wheat flour 
Y(i tsp. soda 

i~6 tsp- salt 

1 tbsp. molasses 

1 tbsp. milk 

1 tsp. beaten egg 

M> tsp. melted butter 

2 tbsp. raisins 



LESSON 58B 

PARKER HOUSE ROLLS 

1 tbsp. boiling water 

2 tbsp. milk 
2 tsp. sugar 
14 tsp. salt 

1 tsp. butter 
6 tbsp. flour (plus) 
1 yeast cake mixed with 
1 tbsp. lukewarm water 



LESSON 59B 



WHITE BREAD 

1 tbsp. scalded milk 

2 tbsp. boiling water 
1 tsp. butter 

1/5 tsp. salt 

% tsp. sugar 

1 yeast cake mixed with 

1 tbsp. lukewarm water 

% c. flour (plus) 



LESSON GOB 

ORANGE CAKE 

1 tbsp. butter 
3% tbsp. sugar 

2 tbsp. beaten egg 
i/e orange rind 

2 tbsp. milk 
7 tbsp. flour 
Vz tsp. B. P. 



CHOCOLATE CAKE 

4 tsp. butter 
2% tbsp. sugar 
4 tsp. beaten egg 

4 tsp. milk 

5 tbsp. flour 
• 1/2 tsp. B. P. 

% square chocolate (melted 
Few drops vanilla 



LESSON 60A 

ORANGE FILLING 

4 tbsp. sugar 

1 tbsp. flour 
% beaten egg 
Grated rind Y^ orange 

2 tbsp. orange juice 
1/4 tsp. lemon juice 



ORANGE FROSTING 

1 tsp. orange juice 
1/3 tsp. lemon juice 
Rind % orange 
% yolk of egg 
Confectioners' sugar 



INDIVIDUAL RECIPES— SEMESTER IV. 



[Page 183] 



LESSON 61B 

CREAM SPONGE CAKE 
1 yolk 

4 tbsp. sugar 
% tbsp. water 
1 tsp. cornstarch 
4 tbsp. flour 
1/2 tsp. B. P. 
Few grs. salt 
1 White (beaten) 
Few drops lemon or vanilla 

ANGEL'S FOOD 

1 White (beaten) 
Vs tsp. C. of T. 

2 tbsp. sugar 
1% tbsp. flour 
Few grs. salt 

8 drops vanilla 

LESSON 62B 

SUGAR COOKIES 

14 tbsp. butter 
1 tbsp. sugar 
Yz tbsp. beaten egg 
1 tsp. milk 

3 tbsp. flour (plus enough 
to make a dough) 

Vs tsp. B. P. 
Few grs. salt 
Few grs. nutmeg 



PEANUT COOKIES 

% tbsp. butter 
1 tbsp. sugar 

1 tbsp. beaten egg 

2 tbsp. flour 
% tsp. B. P. 
Few grs. salt 
1% tsp. milk 

3 tbsp. finely chopped pea- 
nuts 

Ys tsp. lemon juice 

BOSTON COOKIES 

1 tbsp. butter 
l^tbsp. sugar 

2 tsp. egg 
^ tsp. soda 

Vs tsp. hot water 

3 tbsp. flour 
Few grs. salt 

i\ tsp. cinnamon 

1 tbsp. chopped nuts 

Vz tbsp. chopped raisins 

RICH COOKIES 

2 tsp. sugar 

1 tbsp. butter 
% yolk 
% tsp. cream 
% cup flour 



LESSON 63B 
PASTRY 

% c. flour 

Ve tsp. salt 

4 tsp. to 2% tbsp. butter 

About 1% tbsp. cold water 

MERINGUE 

1 beaten white 
1 tbsp. sugar 

APPLE FILLING 

1 large apple 
Few grs. salt 

2 tbsp. sugar 

. % tsp. butter 
Few grs. cinnamon 
Vi tsp. lemon juice 
Few gratings lemon rind 
Few grs. nutmeg 

LEMON FILLING 

Vs c. sugar 

1 tbsp. cornstarch 

Vs c. boiling water 

Vs tsp. butter 

1 yolk 

1 14 tbsp. lemon juice 

Rind Vs lemon 

LESSON 65B 
CRANBERRY JELLY 

Yi c. cranberries 
% c. boiling water 
1/3 c. sugar 



LESSON 64B 
ORANGE ICE 

6 tbsp. water 

3 tbsp. sugar 

3 tbsp. orange juice 

1 tsp. lemon juice 

Grated rind Vg orange 

Few gratings lemon rind 



LESSON 66A 
FRUIT SALAD DRESSING 

1 yolk 

1% tbsp. sugar 
IY2 tbsp. vinegar 
Few grs. salt 

2 tbsp.whipped cream 

LESSON 66B 
FRUIT SALAD 

14 orange 
Vs banana 

3 grapes 

% slice pineapple 

CHOCOLATE 

V4, square chocolate 

2 tbsp. sugar 

3 tbsp. boiling water 
% c. milk 



[Page 134] BASIC PRINCIPLES OF DOMESTIC SCIENCE 



NOTES: [Page 185] 



[Page 186] BASIC PRINCIPLES OF DOMESTIC SCIENCE 



GERMS [Page 187] 

ADVANCED COURSE 



BACTERIOLOGICAL STUDY 

GERMS 

A knowledge of germ life is necessary for the care-taker of tlie home, as it plays such 
an important part in the protection of the healtli, in tlie preservation of food and clothing, 
etc., and for the development and preparation of some foods. To prevent the distribution 
of disease germs in the household, is the hoiisekeeper's problem. To prevent contagion 
is to prevent the distribution of bacteria. This is a bacteriological problem. 

Bacteria, yeasts and molds are miscroscopic plants commonly known as micro-organisms, 
microbes or germs. The word "germ" in this sense meaning that from which something 
grows. Microbe means a little living thing. These invisible organisms are the smallest 
living things and are found all about us. Our object in keeping our houses, etc., clean, is 
to prevent their growth and to destroy them where they are not wanted. 

Bacterium is a miscroscopic A^egetable organism. Two or more are called Bacteria. They 
are the smallest and simplest of living organisms, each one being a cell composed of a small 
mass of living substance or protoplasm inclosed in a sac or wall. The substance is soft, jelly 
like, colorless and almost transparent and the wall is very thin. When we consider that many 
of them are not more than one-fifty-tliousandth of an inch in diameter, that it would take 
six hundred million to equal the size of a grain of sugar, we have an idea of their size. 

There are different kinds of Bacteria: First, the Spherical Bacteria, called Cocci. 
Some form chains and are called Streptococci. Some form in fours or irregular masses, 
and are called Micrococci. Second, the rod shaped. Some with flagella (slender threads) 
attached, which make them capable of active motion, are called Bacilli. Third, the Spiral 
Bacteria, Avhich take their name from their shape. 

Inside of some bacteria there is a little rounded mass called a spore. Under some 
circumstances, this breaks out, the bacterium itself disappearing and the spore remaining in 
the medium in which it lives. This spore is capable of germinating a new individiial like 
the bacterium that produced it, thus continuing the species. Spores may retain their vitality 
for a long time even under conditions that will destroy the parent germ. While the parent 
micro-organism might be destroyed by exposure for fifteen minutes to the boiling point of 
water, the spores may require one hour or more. 

The microbes that cause disease are called disease germs or Pathogenic Bucteria. For- 
tunately these are in the great minority, but because a small number are capable of pro- 
ducing disease, we must learn how to destroy them. 

Conditions for Growth. Like any other organism, bacteria require moisture and food. 
Most of them require warmth, especially the household bacteria. Experiments prove that 
70 to 95 degrees Fahrenheit is the most favorable tempertaure for their growth. Freezing 
point will check their growth, but will not kill the bacteria. 

All bacteria are killed when exposed to a high temperature. Active bacteria are killed 
when subjected to a temperature of 149 degrees to 160 degrees for an hour or less. 

Spores, however, which are in a state of rest, neither feeding nor growing, require a 
higher temperature to destroy them. A boiling temperature from one to two hours is 
necessary to kill them. 

Direct sunlight rapidly kills bacteria and most spores. Dust and dirt, exposed to 
sunlight, lose most of their living bacteria and most spores. They thrive best in dark, 



[Page 188] BASIC PRINCIPLES 01' DOMESTIC SCIENCE 



damp places, ex., dark cellars, dark corners, cracks and crevices where dust and dirt collect 
easily. Wlerever we find dust, there we find bacteria, and wherever dirt accumulates in 
the household, they will be found in abundance. The dust that clings to the walls, ceilings 
and floors, on the furniture, etc., all contains germs. House dust is liable to be infected 
dust. Absorbent surfaces hold dust and dirt, while smooth, glazed surfaces do not furnish 
lodging places. 

The rooms in our houses should be kept light, and flooded with sunshine and fresh 
air when possible. The finish of floors, walls, ceilings, etc., should be smooth, without 
crevices and cracks, that lodging places for germs may not be furnished. The furnishings 
should be such that they may be easily cleaned of any dust that may settle on them. 

A dampened or oiled cloth will remove the dust better than a dry cloth, as germs are 
held by damp or oiled surfaces. All dust and dirt gathered should be burned, that it may 
not return to our or our neighbours' houses. 

It is a good plan to have a door mat, brush or scraper outside the entrance doors to 
our houses, so that we may clean off our shoes before entering the house, in this way street 
filth may not be brought into the warm house. Bacteria thrive better in house air than in 
out-of-door air as there is less sunshine and fresh air inside our houses. 

References: 

Household Bacteriology, by S. Maria Elliott. 
Conn's Bacteria, Yeasts and Molds in the Home. 
Perform experiments. Dust Garden, etc. 
Expose plates immediately after sweeping. 
Expose plates two hours after sweeping. 
Observations. 
Conclusions. 



MOLDS [Page 189] 

MOLDS 



As water plays an important part in the growth of molds, this lesson may well be 
related to the one on Water. 

Molds are fnngi of considerable size, easily visible to the naked eye. They consist of 
vegetative portions whicli grow out in long threads called mycelium. ' The threads form 
a networic over the substance upon which they are growing and feeding. You will notice 
that they usually grow on the surface of the materials attacked. There are scores of 
species known to botanists, but it is not necessary for us to distinguish them. Molds, like 
Bacteria, are found all about us. They attack our food and clothing^ and if left undisturbed, 
will destroy the materials entirely. Mold growth produces decomposition, putrefaction and 
decay, as they consume the materials as their food. ]MokI growing on cloth is called 
mildew. 

Conditions for their growth. A vigorous growth of molds requires an abundance of 
moisture, organic matter, Avarmth and air. The moisture may be supplied by the air or by 
the food on which it grows. Materials composed of organic substances kept b\ damp places, 
furnish splendid soil for the growth of molds. Foods containing a large percentage of 
water, as in fruits when the skin is bruised, furnish excellent food for their growth. 
Expose slices of lemon, tomato, banana, apple, pickle, oliA'es, and note the results after a 
few days. Almost any food under certain conditions will mold. 

Foods like flonr, meat, etc., which furnish excellent food for molds if moist, will not 
be attacked Avhen kept dry. Dry food materials become moist, when kept in a damp 
atmosphere. 

Molds will start to grow on cloth, carpets, leather, books, etc., in fact all -\>-egetable 
or animal matter may be attacked when kept in damp places, and dryness alone will remedy 
it. Soiled clothes mold much more easily than clean clothes. Most favorable temperatiu'e 
for their growth is from 70 to 100 degrees Fahrenheit. They do not grow at the tempera- 
ture of freezing. Most common molds do not grow at the ordinary ice-chest temperature. 
Heat will kill molds — 150 to 160 degrees Fahrenheit will do this. The spoi-es, however, 
require a higher temperature, but 212 degrees Fahrenheit will kill all molds and spores. 

To protect food and clothing from molding. The fact that molding of food starts fro-n 
spores dropping upon it suggests protecting it. The fine threads can penetrate deep into 
the material upon which they grow. If we can keep the spores av>'ay, there is no danger: — 
Ex. protected and unprotected jelly. All canned and preserved food should be completely 
sterilized and so closely sealed that no spores can enter. It should be kept in cool, dry 
places. Damp closets may be partly dried by keeping rmslaked lime in bowls on shelve? 
near jelly, etc. The lime should be renewed occasionally. Canned fruit which has been 
allowed to mold is softened by the products of molds and bacteria, and if eaten, mav causf 
intestinal trouble. Foods that can be kept dry should be kept in a drv state. Food kept 
in boxes, as bread, cake, etc., should be exposed to the air and sun-light occasionally in order 
to prevent the growth of molds. Direct sunlight is injurious to the growth of molds. Food 
should not be piled together in heaps, as this encourages mold growth. Food like cheese 
should be kept in a covered dish in a cold place. Any food whi^'h has just begun to mold 
and which is of a character to allow heating, may be saved by boiling it, after the mold 
has been skimmed oti'. To preserve cioth, leather, etc., air ilioroughly, dry by expos.ure 
to direct sunlight and brush vigorously. 

A mnsty smell in a close room Indicates the presence of molds. The presence of molds 
indicates dust and dampness. A dry room neither shows signs of mold nor does it ever 
smell musty. Sunlight and a circulation of fresh air discourage mold growth. They rarely 
grow in light places. They thrive .in damp, dark, undisturbed places. Places where food is 
kept should be frequently white-washed, painted or disinfected. Molds grow quickly in 
acid foods. Bacteria grow, in alkaline foods. 

Sunshine, fresh air and cleanliness, the latter of which means the removal of dust from 
every corner, drive away molds and spores. Woods Hutchinson says of sunlight: "It is a 
splendid and matchless 'servant in the promoting of healthfulness of the house, for which 
no substitute has vet been discovered. It is the foe alike of bacilli and the blues; the best 
tonic ever yet invented for the liver and for the scalp, and for everythnig betweim, and 
the only complexion restorer, and the deadliest foe of dirt and disease." 

Useful molds will be discussed later in connection with cheese and other lessons. 



[Page 190] . BASIC PRINCIPLES, OF DOMESTIC SCIENCE 



YEASTS 

Yeasts, like Bacteria, are microscopic plants. They are found in the dust, but usually 
are not so numerous as bacteria or molds. 

The yeast plant is a single microscopic cell of protoplasm, enclosed by a cell wall, often 
one-two thousandth of an inch in diameter. Yeasts are the natural agents wliich produce 
fermentation. 

Yeast plants will be studied in connection with fermentation and bread making. 

The following should be remembered in the care of food, in and out of the household: 

1. To protect it from impure air and dust, and the handling of it by persons suffering 
from contagious diseases. 

2. To store it in clean, sanitary and well ventilated places. 

3. To store perishable foods in cold places. 

4. To select utensils that are non absorbent and free from seams, cracks and crevices 
which provide lodging places for germ growth. 

5. To scald all dishes after they have been used. 

Discuss best methods of the disposal of household waste, care of the plumbing, care 
of the cellar and care of the refrigerator, etc. 



See Lesson 3 



FOOD PEESERVATION 



As emphasized in jjrevious lessons, micro-organisms exist everywhere, and under favorable 
conditions, which means moisture, warmth and food, multiply very rapidly. 

The housekeeper is interested' in ways and means to preserve food from the attack of 
these destructive organisms. 

In lesson 2, we learn about the food value of vegetables. A healthful diet must include 
vegetables. That velegtables may be served throughout the year, it, is necessary for us 
to know how they may be kept from decay. 

In cities, fresh vegetables and fruits may be purchased throughout the year, but out of 
season they are expensive. It is, therefore, a good and economical jslan to make provisions 
for the year while they are in season. • 

To preserve or keep means to save from decay, and as decay is caused by the attack 
of micro-organisms, it means first either the retardation of the growth of those already 
present (anything which will check the activity of germ growth will dela}' the decay), or 
their destruction, and second, the protection of the material from further attack. 

As moisture and warmth furnish favorable conditions for their growth, opposite con- 
ditions discourage them. Make note of methods which Avill exclude moisture on the surface 
of vegetables and fruits covered with a tough or thick skin and keep them in a cold, dry 
place. 

1. Potatoes may be kept in a cool, dry, dark place. Sprouts should not be allowed 
to grow in the spring. 

2. Vegetables like parsnips, carrots, beets and turnips may be buried in sand in a 
cold cellar. The skin protects the vegetable and the sand protects the skin. The cold 
cellar provides the temperature to discourage germ growth. 

3. Sweet potatoes may be kept until January if put away clean and dry in chaff. 

4. Ripe pumpkins and squash, if the skins are Aviped off occasionally, keep Avell in 
a cold place. Cabbages should be placed in boxes or barrels, roots up. 

Fruits as a rule, mold easily. Pears, peaches, plums and cherries decay easily, while 
apples and oranges may be kept for some time with the proper care. Winter apples with 
their smooth skin, oranges and lemons should be wiped with a .dry cloth, then wrapped 
separately in soft paper and stored in a cold place. The soft paper protects the skin from 
mold spores, found in the air, dropping on it and also prevents the moisture that may be 
on the skin, from further condensation. 



CANNED VEGETABLES AND FRUITS ■ [Page 191] 



A low temperature just above freezing point and a clean dry skin will keep fruit 
from decay for several months. After removal from cold storage, moisture condenses on 
the surface of the cold fruit when it comes in contact with a warm atmosphere. This 
surface moisture encourages mold growth. This explains why fruit, which has been kept 
in a cold place, spoils quickly when taken out. Such fruit should be consumed as soon as 
possible while it is in a fresh condition. 

Wrap green tomatoes separately in heavy, soft paper, pack and put away in a cold 
place. Observe after two, three, four, etc. months. Fruits or vegetables showing signs 
of decay should not be stored. Sound fruit or vegetables should not be put away without 
being wrapped in soft paper, sawdust, sand, oat chafi" or some medium which will absorb 
moisture and thereby prevent the accumulation of water on the skin. 

Put a bunch of grapes in sawdust. See how long they may be kept. Sound cran- 
berries may be kept by putting them into crocks and covering the berries with cold water. 
The crock should be covered with a plate that fits closely. The water should be changed 
once a month. 

Cold Storage. A low temperature will check the growth of most bacteria. Some, how- 
ever, vill grow at a few degrees above freezing. By cold storage is meant the use of 
store houses, where the temperature is kept very low and constantly the same for months. 
The store houses are cooled artificially. The Ioav temperatures are produced by the use 
of artificial ice machines based on the vaporization of ammonia. The length of time it 
is possible to preserve food by cold storage, depends on the temperature. Frozen fish, 
fowl and meat may be preserved indefinitely while frozen. 

Fruits are ruined by freezing. 

The temperature of the home ice-chest varies, depending on its size, sometimes it is 
as low as 40 degrees and other times 50 degrees Fahrenheit. The use of the ice-chest is 
a means of checking or retarding the growth of bacteria, but it does not stop their growth. 
The ice-chest is a means of preserving, for a short time, food that would otherwise spoil 
quickly. See directions for care and cleaning of refrigerator. Lesson 6A. 

Drying. Since moisture is necessary for all germ growth, drying is another means 
of checking their growth. One of nature's methods is the drying of grains, ex. corn, wheat, 
oats, rye, barley, etc. When the seed riiJens, it is deprived of its moisture and will keep 
as long as it is not exposed to moisture. The Lidians preserved blueberries or other fruits 
bj^ drying them. Herbs and spices are gathered and dried and used to aid in the preserva- 
tion of other foods. Modern evaporated fruits and vegetables differ from the dried in the 
shortened process of their preparation. Dried fruits and vegetables are less expensive than 
canned. Chemists tell us that dried fruits and vegetables, Avhen properly soaked and 
cook,ed, are just as valuable foods as the fresh similarly cooked. The use of dried vegetables 
and fruits is more economical than the canned. 

Raisins are dried grapes, but they are not as completely dried as some berries, as the 
sugar helps to keep tliem from decay; same with prunes, figs, dates and currants. Hang 
sliced apples on a string, dry them over a fire or in the sun. 

Compare keeping qualities of bread, rusks and crackers. Dried and salted meats are 
less digestible than fresh, but fin-nish wholesome food. Salt is injurious to bacterial growth. 
See Lesson 5A. 

CANNING OF VEGETABLES AND FRUITS 

Canning is considered the best method of preserving food. Canning is preparing food 
by sterilization. Sterilization means the destruction of all germ life. When using this 
method, care must be taken that the micro-organisms on the article, the utensils with which 
it comes in contact during the process of preparation must be destroyed, then the jar 
must be sealed so securely that no germs can possibly enter into it. See directions Lesson 5B. 

We learned that some micro-organisms produce spores and that these spores are hardier 
than the parent cell. , 

While micro-organisms in food heated to the boiling point, for ten or fifteen minutes, 
may be killed, the spores might require an hour or more. When food is canned by placing 
the cans in boiling water long enough to destroy all spores, the process is known as con- 
tinued sterilization. We do know organisms are present in the article we wish to preserve. 
Experiments prove that germs found in fruit and fruit juices may be killed by boiling the 
fruit from ten to fifteen minutes. 



[Page 192] BASIC PRINCIPLES , OF DOMESTIC SCIENCE 



FRACTIONAL OR INTERMITTENT STERILIZATION. 

Vegetables and fruits may be canned by a process known as Fractional or Intermittent 
Sterilization. Exj^eriments prove that the spores, which correspond to the seeds of tlie 
higiier plants, with moisture and a moderate temperature germinate very rapidly. If food 
is put into sterilized cans and heated to the required temperature (165 degrees Fahrenheit, 
for the material in the center of the can) for fifteen minutes, the micro-organisms are 
killed, but if there are any spores present, they will survive. By putting the can, with 
the cover screwed on securely, aside for twenty-four hours, the spores will germinate and 
become organisms like the parent cell. These are killed by reheating at the same tempera- 
ture for fifteen minutes. By repeating this process so that the food in the cans has been 
heated three times after intervals of twenty-four hours, the micro-organisms are killed, 
all the spores having developed into micro-organisms. The covers must be loosened while 
the cans are in the boiling water and screwed down tightly at all other times. This process 
is called Fractional or Intermittent Sterilization. By this method, the fruit and vegetables 
retain their natural shape, color and flavor. 

SELECTION OF JARS FOR CANNING. 

There are several kinds on the market. The ordinary screw top jar is the one most 
commonly used. It is inexpensive and with care is satisfactory. The tops, however, break 
easily and must be replaced often. There is a similar jar that has a fitted glass top held 
in place by a metal screw cover. If the sterilization is properly done when this jar is used, 
the air is driven out of the jar by steam and upon cooling, a vacuum is formed on the 
inside which clamps down the glass top against the rubber ring. This seals the jar auto- 
matically and the metal ring can then be removed. 

The Economy Jar requires no rubber ring, but is fitted with a metal top having a 
groove around the edge. This groove, upon heating, melts and forms a seal that takes the 
place of rubber. These metal tops must be renewed each year. On opening the jar, the 
metal top must be punctured. 

There is another jar considered satisfactory, which is provided with a rubber ring and 
a glass top held in place by a simple wire spring. 

As vegetables often spoil after being sterilized, because of defective rubber rings, we 
should buy good ones. Usually black rubbers are more durable than the white ones. It 
is best to buy good grade jars; usually they retail at about $1.25 a dozen. Those with 
wide mouths are the best. 

A wash boiler is good for steaming. The bottom should be covered with a rack or 
false bottom. This may be of wire netting made of galvanized wire (J incii metal mesh), 
of narrow strips of wood fastened onto two strips at each end, or a heavy layer of straw, 
several thicknesses of paper or cloth. It is absolutely necessary to cover the bottom as 
the jars will break if they come in direct contact with the bottom of the boiler. 

GENERAL DIRECTIONS FOR INTERMITTENT STERILIZATION. 

The fruit or vegetables are placed in sterilized cans and completely covered with Avater 
that has been boiled and slightly cooled. The cans are put on a rack into a kettle con- 
taining water and the water heated to boiling point which will heat the food in the jar to 
165 degrees Fahrenheit, and kept at this temperature for fifteen minutes, after which the 
cans are removed, the covers securely screwed down, and the jars set aside for twenty-four 
hours. The process is repeated until the cans have been heated at three different times, 
after intervals of twenty-four hours. 

Notes. See that the room is swept and dusted before putting up food. 

Have plenty of hot water on hand. 

CANNED TOMATOES 

See directions for sterilizing cans, etc.. Lessons 5B. 

Select ripe, firm tomatoes. Plunge into boiling water for a few seconds to loosen skins, 
—may be put into a frying basket. Drop into cold water, remove skins and cut out the 
hard part round the stem end. Put whole into sterilized jars, or cut into fourths. Fill 
jars with the tomatoes. Cover to overfiowing with salted water which has been boiled and 
slightly cooled (1 tsp. salt to 1 qt. water). Adjust the rubbers and covers, but do not 
screw them down. Place on layers of cloth, papers or rack covered with a cloth, in a 
kettle with a flat bottom. Fill kettle, to reach neck of jars, with cold water. Heat water 



CANNED VEGETABLES [Page 193] 



to boiling point. Cover kettle and boil one hour, or follow directions for intermittent 
sterilization. Remove jars. Fill to overflov/ing with boiling, salted water. Screw on covers 
securely. 

Instead of covering tomatoes with boiling, salted water, — peeled and sliced tomatoes 
which have been cooked, may be poured into the cans to fill the space around the whole 
tomatoes. 

Tomatoes may be canned whole, using equal portions of vinegar and salted water. In 
this way, they are nice for salads. 

OANNED ASPARAGUS 

Select young and tenaer asparagus. Remove tough otiter scales. Wash spears care- 
fully and drain. Put in cans, heads up, cover with salted water which has been boiled 
and cooled slightly. Adjust covers loosely and follow directions for canning tomatoes, al- 
lowing three hours for boiling. Screw on covers securely. See directions, Lesson 5B. 

CANNED CORN 

Husk and brush the silks off with a stiff brush. Slit corn thru the center of the 
kernels. With a knife press out all the meat or simply cut off the grains with a sharp 
knife. Pack this into sterilized jars. Fill to overdowing with salted wate^ which has 
been boiled and slightly cooled. 

Adjust rings and covers loosely. Put jars in a kettle on a i-ack, which should be 
covered with cloth or paper. The kettle should contain water to reach one-half the height 
of the jars. Cover the kettle and let boil three hours. Boil for one hour at the time, 
three days in succession, loosening the covers during the cooking process. If the jars are 
not full, use contents of one or more, or boiling, salted water to fill the others. Re-adjust 
covers, but do not screw down; return to the fire and cook one and one-half hours. Screw 
on covers and let cool in the kettle. See that the covers are or securely when the jars 
are cold. 

CANNED PEAS 

Select young and tender peas. Shell and wash in cold water, scald by pouring boiling 

"water over them and draining immediately. Pack closely in sterilized jars. Cover^ with 

salted water which has been slightly cooled. Follow directions given for canned tomatoes, 
boiling one hour. 

CAJSTNING OF FRUIT 

See directions for canning vegetables, Lesson 5B. 

The addition of sugar in the canning of fruit is not necessary as far as keeping the 
fruit is concerned, but it makes it more palatable. 

Fruit may be cooked in an open kettle and poured while hot into sterilized jars or 
rooked in the' jar according to directions for Continued Sterilization or according to direc- 
tions for Intermittent Sterilization. The secret of success is the complete destruction of 
all micro-organisms and spores, and the prevention of further attack. Fruits are slightly 
acid and as a general rule do not support bacteria growth, canned fruits are more commonly 
fermented by yeasts. 

GENERAL DIRECTIONS. 

Do not use iron or tin kettles. 

Select fresh, firm, not over-ripe fruit of good quality. Examine jars. Sterihze jars, 
covers and rings according to directions. See Lesson 5B. 

Wash and prepare fruit according to kind. Take the jars from the hot water, place 
on a cloth wnung out in hot water, one at a time. Pack fruit, fill jar to overflowing with 
Doiled and cooled water or boiled and cooled syrup. Allow from 1/3 of % the weight rf 
the fruit in sugar, and ^ to 3 cups of Avater to a pound of sugar. Usually one quiiit 
measure equals one pound' in weight and one quart of fruit will fill one pint jar. 

Fruit may be boiled in the svrup and poured into sterilized jars or packed imcooke.l 
into the jars. Pineapples and Quinces are cooked in boiling water until nearly soft, before 



[Page. 194] BASIC PRINCIPLES OF DOMjCSTIC SCIENCE 



they are put into the jars or before they are cooked in the syrup. Put in spoon between 
fruit and jar. Remove spoon that air bubbles may escape. 

Stand jars some distance apart on a rack covered with paper or cloth. Surround jars 
with water to reach one-half the height or to neck of the jars. Let water reach boiling 
point. Let boil the required length of time, not less than ten minutes at a time. Remove 
jars; do not take off covers, but screw them on securely. Let stand until cold. Again 
tighten covers. Label jars. 

Keep them in a cool, dry place. 

Note: New rubber rings should be used each season. 

TO CAN SMALL FRUIT. 

Pick over and wash the fruit. Pack solidly in sterilized jars, cover with boiled and 
cooled water or sugar syrup, adjust sterilized rubbers, put on sterilized covers loosely. 
Stand the jars on a rack, in a boiler or kettle, containing water to reach J the height of 
the jars. Let water come to boiling point. Boil ten minutes. Remove cans. Screw on 
covers securely. 

CANNED PEARS. 

Wash, cut the fruit in halves. Remove core and pare. Plunge into cold water to 
prevent discoloration. May be canned whole. Put into jars, placing the fruit so that the 
outside of the fruit touches the sides of the jars. For each quart allow two cups of sugar 
and one cup of water, one ginger rQot and a few shavings of lemon rind, if liked. Boil the 
water, sugar and flavorings, remove the ginger and lemon rind and cover the fruit to over- 
flowing with the syrup. Adjust sterilized rings and covers loosely, put in kettle, the bot- 
tom of which should be covered with a rest or layers of paper. Fill the kettle with watei 
to reach thi> neck of jars, let water come to boiling point and boil fifteen minutes. The 
kettle should be securely covered. Tighten covers and let jars cool in the kettle or boiler. 

CANNED PEARS. IsO. XL 

Prepare fruit as in Recipe 1. Put them in an enameled kettle. Cover with hot water 
and cook them slowly until they can be easily pierced. Lift each half out carefully, place 
in jars and cover with boiled and cooled water or boiled and cooled syrup. Proceed as in 
Recipe 1, and cook in the jars ten minutes after the boiling point has been reached. 

CANNED PLUMS AND GAGES. 

Wash. Prick the skins Avith a needle or remove the skin by plunging the plums into 
boiling water long enough to loosen the skins and with a sharp knife pull them off". Allow 
one pound of svigar and one-half pint of water to two pounds of plums. Boil sugar and 
water, allow the syrup to cool. Pack plums in jars, cover with the cooled syrup. Put the 
covers on jars loosely, arrange them on a rack in kettle or boiler, surrounded with water 
to reach the neck of the jars. Heat water to boiling point, boil thirty minutes. Remove 
jars from kettle. ^ Screw on tops securely. May be prepared according to Intermittent 
Sterilization Process, allowing fifteen minutes for each boiling. 

CANNED CHERRIES. 

Wash, stone and weigh the cherries. To each pound of cherries allow one-half pound 
of sugar. Arrange cherries and sugar in layers in a preserving kettle, let stand thirty 
minutes. Heat to boiling point, skim, let boil ten minutes. Fill sterilized jars, adjust rub- 
bers, dipped in hot water, and fasten on sterilized cover. May be prepared according to 
directions given for Intermittent Sterilization with or without sugar. 

Acid fruits like gooseberries may be kept vevy easily. 

JANNED GOOSEBERRIES. 

Wash berries and remove stem and blossom end. Pack berries in sterilized jars. Cover 
with cold water; adjust sterilized rubber rings and covers. Set jars in a cool place. 

CANNED RHUBARB. 

Remove skin from Rhubarb stalks, cut in pieces. Pack the pieces in sterilized jars, 
cover to overflowing with freshly drawn water. Adjust sterilized rubbers and covers and 
store in a cool, dark, dry place. 



SUGAR AS A PRESERVATIVE [Page 195] 



SUGAR AS A PRESERVATIVE 

Bacteria do not grow in substances containing a large percentage of sugar, but they 
grow rapidly in a wet substance containing a small percentage of sugar. 

Sugar has a tendency to draw moisture from bacteria. Therefore, they cannot grow 
in a thick sugar syrup. Tbe molds may grow on top, as molds grow freely on moist, sugary 
substances exposed to the air; ex., preserves, jellies, jams, marmalades, etc. 

Yeasts grow in solutions containing sugar, some nitrogenous mineral matter, ex., 
canned fruits. Fruits containing little nitrogenous matter are more easily protected from 
fermentation than those containing a large percentage. 

SYRUP GAUGE AND ITS USE. 

The syrup gauge is a graduated glass tube, with a weighted bulb that registers from 
to 50 degrees. It is used to determine the quantity of sugar in a syrup. 

If it is put into water, the bulb will rest on the bottom of the cylinder — if sugar is 
added to the water, the gauge will float. The more sugar added, the higher the gauge will 
rise, indicating the quantity of sugar added. The gauge ^Yill register the quantity of sugar. 

PRESERVES 

Preserving fruit, as ordinarily used, means the cooking of fruit with from % to its 
own weight of sugar with little or no water according to the kind of fruit. 

GENERAL DIRECTIONS FOR PRESERVED FRUIT. 

Prepare the fruit, weigh, and to each pound allow one pound of sugar. Solid fruits 
such as pears, apples, quinces and pineapples must be boiled in water until tender, before 
adding the sugar. The water may be saved for jelly making, fruit sauces, or ices, etc. The 
skins and water may be used for jelly making ex., quinces. 

Make a syrup by boiling the sugar and water, using | cupful of water to each pound 
of sugar. Add the fruit,' cook slowly unttil it is transparent. Put into sterilized fruit jars 
or glasses, cover securely. 

DAMSON PRESERVES. 

Wash and wipe fruit. Prick each plum with a fork or a large needle 5 or 6 times. 
Make a syrup by boiling an equal measure of sugar, allowing ^ cupful of water to each 
pound of sugar. Skim the sugar syrup; add the plums a few at the time, cook until soft. 
Put into sterilized jars, cover with the syrup, adjust tops. May be kept in stone jars. 

TOMATO PRESERVES. 

Wash and wipe yellow pear tomatoes. Plunge into boiling water, and let stand tmtil 
skins may be removed easily. Put plums and an equal measure of the sugar in layers in 
a jar or kettle. Let stand over night. Pour off the syrup, heat, boil until quite thick; 
skim, add the tomatoes and three sliced lemons to each pound of fruit. Cook until tomatoes 
are almost transparent. Canton ginger, ginger root or cinnamon bark may be added. Pour 
into sterilized jars, adjust rubbers apd covers. 

Jams are usually made with berries or small fruits (pulp, seeds and skin) cooked with 
an equal quantity of sugar. 

GENERAL DIRECTIONS FOR JAM-MAKING. 

Prepare fruit and weigh. Measure an equal quantity of sugar. Heat the sugar as 
for jelly. Cook the fruit, mash with a wooden spoon while cooking and stir to prevent 
burning. Cook 30 minutes, or until soft. Add heated sugar and cook 20 minutes or more 
until thick. Put into heated, sterihzed jars or glasses. Cool and cover as for jelly. 

Cook raspberry and blackberry jam about 45 minutes. 

FRUIT JUICES 

Fruit juices are cooling and refreshing. They may be used for drinks, ices, frappes, 
pudding sauces, and fruit soups. 

Fruit juices are added to barley, rice and oatmeal gruels and served to invalids and 
convalescents. Fruit juice may be prepared with or without sugar. If sugar is added, 
J to 2 cups may be used to a quart of juice. 



[Page 196] BASIC PRINCIPLES OF DOMESTIC SCIENCE 



GRAPE JUICE NO. I. 

Use only clean, sound, not over-ripe grapes. Wash the grapes, remove stems. Put 
the grapes into a preserving kettle over a slow fire, crush them with .a wooden spoon or 
pestle. Heat slowly to boiling point and cook until skins are tender, about 15 or 20 minutes. 
Strain thru a strainer lined with double thicknesses of clieese cloth. Press out all the 
juice possible. Pleat the juice to boiling point. Fill sterilized cans to overflowing with the 
juice. Adjust sterilized rubber rings and coA'ers. May be kept in sterilized bottles, sealed 
with sterilized corks and sealing wax. Strawberry and other fruit juices may be put up 
in the same way. 

GRAPE JUICE, NO. II. 

Select sound, well ripened, but not over-ripe grapes. Crush the grapes. Put the crushed 
grapes into a cloth bag. Express the juice. Pleat the juice in an enamel double boiler or 
in a kettle to simmering point. Do not let it ,come to a boil. If perfectly clear juice is' 
desired, set aside for 24 hours. Drain the juice from the sediment and run it thru several 
thicknesses of flannel. Pour into sterilized bottles, almost filling the bottles (room for 
expansion is necessary). Place bottles or Jars on a rack in a kettle surrounded with water 
to neck of jars. Heat water slowly to simmering point. Remove bottles, cork and seal 
immediately. 

Fruit juices may be put up and made into jelly at any time. 

JELLY MAKING AND JELLIES. 

Under-ripe fruit contains subsj;ances called pectose and pectase; during the process of 
ripening, as the fruit ripens, pectase acts iipon the pectose, which is insoluble in cold water, 
and converts it into pectin which is soluble. Pectin is one of a series of carbo-hydrates 
commonly called vegetable jelly and is at its best Avhen the fruit is just ripe or a little 
under-ripe. Long keeping changes the character of the pectin. In some ways it resembles 
gelatine. It is soluble in hot water and stiffens on cooling. It is most aloundant in the 
harder parts of the fruit, the core and skin. When the juice is drawn from the fruit; the 
pectin or pectose is also withdrawn. Best fruits for jelly making are — currants, crab-apple, 
apple, quince, blackberry, raspberry, grape and peach. 

Prepare the fruit. Cut large fruit into pieces (use skin and core). With watery fruits, 
such as grapes, currants, etc., use no water. With apples, quinces, etc., use enough water 
to cover fruit. Boil the water imtil the juice can be drained out easily. Avoid stirring. 
Drain juice thru a cornucopia shaped jelly bag made from flannel, or double thickness of 
cheese cloth. 

Measure the juice and an equal quantity of sugar. 

Boil the fruit juice twenty minutes. Skim. Heat sugar in a slow oven. 

Add the heated sugar to the boiled fruit juice, continue holding from 3 to 10 minutes, 
or until jelly stiffens when a little is tried on a cold plate. 

Strain Jelly into a heated pitcher first, then pour it into sterilized glasses. (See Lessons 
65A and 5B). Place on a cloth wrung out of hot water. 

Put in a sunny window and let stand 24 hours. 

Cover; pour over each glass melted paraffin or use circular pieces of jaaper, dipped in 
alcohol, sealing with white of egg; or a tin cover. 

Keep in a cool dry place. Label and date all glasses of jelly. 

TO COVER WITH PAPER, 

Cut out pieces of paper the size of the inside of the top of the glass and a second set 
about an inch larger in diameter. Brush or dip the smaller on one side with alcohol or 
brandy and press the wet side to touch and cover the jelly in the glass. Brush the edge 
of the larger piece with white of egg or mucilage, cover the top of the glass, turn over 
edges and press upon the sides of the glass. 

APPLE JELLY. 

Wash and wipe apples, remove stem and blossom ends and cut in quarters. Put in an 
enamel, granite or porcelain lined kettle, cover fruit with cold water. Cover and cook slowly 
until apples are soft; mash and drain thru a coarse sieve, or mash with a potato masher. 
Put into a flannel jelly bag and allow juice to drip into a pan or kettle. » Boil juice 20 
minutes, add an equal qxiantity of heated sugar; boil 5 minutes longer or vnitil it will 
jell when a little is tried on a cold saucer. 



JELLIES [Page 107] 



Skim and fill sterilized glasses. Put in a sunny window for 24 hours. Cover according 
to directions above. 

QUINCE JELLY. 

Follow general directions. Remove seeds from fruit. 

APPLE AND QUINCE JELLY. 

1 bushel apples 1 peck quinces 

18 quarts water Sugar. 

Follow general directions. 

BLACKBERRY AND APPLE JELLY. 

6 lbs. blackberries 3 lbs. apples 1 pt. water 5 lbs. sugar. 

Follow general directions. 

MINT JELLY. 

4 lbs. apples, Greenings -} cup lemon juice 

4 bunches mint Spinach juice to color jell}\ 

Sugar from % to equal quantity of fruit 

Follow general directions, adding finely chopped \nmt leaves to apples when half cooked. 
Add lemon juice and enough spinach juice to color just before removing the jelly from 
the fire. 

CURRANT JELLY. 

Pick over currants, leave berries on the stems; wash and drain. Put into preserving 
kettle; mash them', cook slowly until berries look white. Strain thru jelly bag. Boil juice 
5 minutes. Add equal measure of heated sugar; boil 3 minutes or until it jells when tried 
on a cold saucer. Pour into glasses. Let stand in the sun 24 hours. Cover and keep 
in a cool place. 

BLACKBERRY, RASPBERRY OR STRAWBERRY JELLY. 

Prepare according to recipe for Currant Jelly. 

GRAPE JELLY. 
1 lb. grapes. 1 pt. water. ' Sugar. 

Follow directions for Currant Jelly. Wild grapes make the best jelly. 

MARMALADES. 

Marmalades are made from the pulp and juice of fruits with sugar. Fruit pulp left 
after the juice has been drained out for jelly may be used, ex., apples, quinces. 

APPLE AND QUINCE MARMALADE. 

1 gallon fruit pulp, 6 lbs. sugar 

I gallon water, Juice 1 lemon. 

Cook fruit pulp, water and heated sugar over a slow fire 15 minutes, or until mixture 
does not separate when a little is tried on a cold saucer. Proceed as for jelly. 

TOMATO MARMALADE. 

1 gallon ripe tomatoes, ^ lb. raisins. v 

6 lemons, 4 lbs. granulated sugar. 

Peel the tomatoes and cut into slices. Cut lemon into thin slices, remove lemon seeds. 
Remove raisin seeds. Put slices of tomatoes, lemons, raisins and sugar in layers in a pre- 
serving kettle. Heat slowly to boiling point, then simmer until thick like a mush. Pour 
into sterilized glasses. Seal. 

GRAPE MARMALADE. 

Pick over, wash and drain grapes. Remove stems and skins. Save skins. Put pu''p 
into preserving kettle. Heat to boiling point and cook tmtil seeds separate from the pulp. 
Rub thru a sieve. Return to kettle, add the skins and an equal measure of sugar. Cook 
thirty minutes, stirring occasionally as it will burn easily. Keep in glasses or stone jars. 



[Page 198] BASIC PRINCIPLES OF DOMESTIC SCIENCE 



ORANGE MARMALADE. (California Recipe). 

Select six large, juicy oranges. Wash, cut in quarters, slice quarters as thin as pos- 
sible; add the juice of two lemons. 

To each lb. of fruit add 2 pts. of water, let stand uncovered 24 hours, then boil 45 
minutes, again let stand uncovered 24 hours. Add lb. of sugar to lb. of fruit and boil 45 
minutes, or until it jells when a little is tried on a cold plate. 

PEACH MARMALADE. 

% weight sugar, 
1 weight peaches, 

^ pt. or 1 c. water to each lb. or 2 cups sugar. 
Make syrup of sugar and water, add finely cut peaches. Boil until thick, about 45 
minutes. Put in jars, seal. 

PICKLING 

Few kinds of bacteria can grow in acids, so vinegar makes a good preservative. 

PRESERVING PROPERTIES OF SPICES. 

We know that fruits and vegetables prepared with spices keep longer without being 
carefully sealed than those that are put up with the ordinary amount of sugar. Unsealed 
pickles and ketchup will keep for a long time without spoiling. 

Experiments show that cinnamon, cloves and mustard act as preservatives, while ginger, 
black pepper and cayenne do not. To preserve food 1^ to 2 parts of the spices to 100 parts 
of the food material must be used, A smaller amount used will only retard the growth 
of micro-organisms. 

SWEET CARROT PICKLES. 

1 qt. carrots, 1 stick cinnamon, 

1 cup sugar, IJ tsp. salt, 

1 tsp. cloves, 2cups vinegar. 

Wash carrots. Cook until tender in boiling water. Remove and peel. Cut into strips; 
if young and tender, leave them whole. Prepare a syrup by boiling the sugar, vinegar and 
spices 5 minutes. Add the carrots and cook until translucent. Pack carrots in jars; pour 
on syrup to overflow jar, adjust sterilized rings and covers. Fasten covers securely. 

SPICED PEACHES. 

2 cups vinegar, 4 cloves for each peach, 
4 cups sugar, 1 oz. stick cinnamon. 

^ peck peaches. 

Make syrup by boiling vinegar, sugar and seasonings tied in cheese cloth. Dip peaches 
quickly into hot water, peel. Put peaches into boiling syrup and cook until soft. Arrange 
peaches in sterilized jars. Adjust sterilized rubbers and covers. 

SWEET PICKLED PEARS. 

Wash pears. Remove stem and blossom end. Pare or leave skins. Follow recipe for 
Sweet Pickled Peaches. 

CRABAPPLE PICKLES. 

Wash crabapples. Remove blossom end. Follow recipe for Sweet Pickled Peaches. 
SWEET PICKLED CANTELOUPE. 

Remove soft part, pare and cut into strips. Place in a jar, cover with vinegar and let 
stand over night. In the morning drain, measure the vinegar, to each pint of vinegar add 
one pound (2 cups) of sugar, 1 tbsp. of cloves, 1 oz. of cinnamon (spices tied in a piece of 
cheese cloth). Heat the vinegar, etc., to boiling point and let boil ten minutes. Add the 
melon and cook until translucent. Remove the fruit and place in sterilized jars, Cover 
with vinegar and sugar sj^rup. Adjust rubbers an<J covers, 



PICKLING 



[Page 199] 



MUSTARD PICKLES. 



1 qt. tiny cucumbers, 
1 qt. sliced cucumbers, 
1 qt. green tomatoes, 
1 cauliflower, 
1 pt. small onions, 



2 qts. vinegar. 



4 green peppers cut in strips 

1 red pepper cut in strips, 

1 cup flour, 

Vs cup mustard, 

1 cup sugar, 



Soak cucumbers, tomatoes, cauliflower and peppers in a bi Ine made from 2 cups salt 
and 4 quarts water, for 24 hours. Scald and drain. Mix the flour, mustard and sugar, add 
the vinegar; heat to boiling point and boil until thick and smooth. Add the vegetables; 
boil 15 minutes; put in jars and cook 30 minutes according to directions for canning. 



2 qts. green tomatoes. 



CHOW CHOW. 



1 qt. peppers, finely chopped. 



1 qt. onions, 



Put in layers, sprinkling each with salt, and let stand over night. Drain in the morning. 
Add A cup white mustard seed and Vs cup horse radish if liked. Mix and jjut into sterilized 
jars. Fill jars to overflowing with vinegar that has been scalded. 



GREEN TOMATO PICKLES. 



2 qts. chopped green tomatoes, 
^ cup salt, 
1 tsp. pepper, 
IJ tsp. mustard,, 
1 tsp. cinnamon. 



2 tsp. allspice, 
1^ tsp. cloves, 

Va cup white mustard seed, 
2 green peppers, cut in strips, 
1 chopped inion, 
2 qts. vinegar. 



Add salt to the finely chopped tomatoes, cover, let stand 24 hours. Heat vinegar to 
boiling point, add the spices, tomatoes, peppers and onions; boil all for 15 minutes. May 
be kept in stone jars in a cool place. 

GHERKINS (SOUR PICKLES). 

1 qt. gherkins. Hot vinegar, 

4 tsp. salt, 3 Chill peppers, 

Cold water, 1 tbsp. mixed spices. 

Wash cucumbers. Sprinkle with the salt. Soak over night in enough cold water to 
cover. In the morning, drain off the brine, cover with fresh water, drain again. Pack the 
cucumbers, peppers and spices in a sterilized jar; cover with the hot vinegar, adjust covers. 
Store in a cool dry place. 

PICALILLI. 



2 cucjumbers, 

1 cup salt, 

4 cups brown sugar, 

1 tsp. pepper, 

1 tsp. mustard, 

1^ qts. vinegar. 



2 qts. green tomatoes, 
1 qt. red tomatoes, 
1 bunch celery, 

1 head cabbage, 

2 onions, 
2 green peppers, 
4 red sweet peppers. 

Chop the vegetables, sprinkle them with salt and let stand over night. Di-ain and press 
out as much liquid as possible. Pour on the vinegar, add the sugar and spices, and heat to 
boiling point. Boil about an hour. Put into sterilized jars. Adjust covers as per previous 
directions. 

/ RIPE TOMATO PICKLES. 



1 qt. red tomatoes finely chopped, 
1 cup celery finely chopped, 
1 red pepper (to make 3 tbsp)., 
1 onion (to make 3 tbsp.), 
y^ cup sugar, 



3 tsp. salt. 

% cup mustard seed, 

1/3 tsp. cloves, 

1/3 tsp. cinnamon, 

J. pt, vineefir, 



[Page 200] BASIC {PRINCIPLES OF DOMESTIC SCIENCE 



Mix the vegetables and the spices. Cover with the vinegar. Put in stone jars and 
cover. Keep in a cool, dry place. 

ENGLISH CHUTNEY. 

6 apples finely chopped, l cup mint leaves finely chopped, 

3 tomatoes finely chopped, 2 tbsp. salt, 

12 small red peppers finely chopped, -J tbsp. mustard, 

2 small onions finely chopped, 2 cups sugar, 

1 cup seeded raisins finely chopped, 4 cups boiled and cooled vinegar. 

Mix ingredients in an earthen jar and let stand in a cool place. 

CORN PICKLE. 

2 qts. corn (cut from cob), 2 tbsp. salt, 
2 qts. finely chopped cabbage, 3 cups sugar, 

6 red peppers finely chopped, 3 tbsp. mustard, 

2 qts. vinegar. 

Cook slowly 20 minutes. Fill sterilized jars. Cover securely. 

RELISH. 

1 peck ripe tomatoes finely chopped and drained, 

2 c. celery finely chopped, ^ c. white mustard seed, 

2 c. onions finely chopped, 4 red peppers finely chopped, 

2 c. sugar, 4 green peppers finely chopped, 

1 qt. vinegar, 1 cup horseradish. 
^ c. salt, 

Mix ingredients thoroughly. Fill jars. 

GREEN TOMATO PICKLES. 

4 qts. green tomatoes finely chopped, 6 green peppers finely chopped, 
6 onions finely chopped, 1 cup salt. 

Let above ingredients stand over night. In morning drain thoroughly. Boil in 2 qts. 
water and 1 cup vinegar about 20 minutes. Drain again; cook again in the following mix- 
ture : 

2 qts. vinegar, ^ lb. mustard seed, 

1| lbs. sugar, ■ 4 tsp. cloves tied in cheese cloth. 

Cinnamon bark tied in cheese cloth. 



INDEX 



Abbreviations 13 

Absorpt 1011 148 

Acid and Salt Supplying Foods 98-168 

Air 24 

Air in Its Relation to Cookery 32 

Air in Its Relation to Fire 26 

Air in Its Relation to Life 24 

Albumen, Experiments 100 

Angel's Food 159 

Apples, Baked 25 

Apple Fritters 149 

Apple John 73 

Apple Pie 163 

Apples, Scalloped 31 

Apple Snow 35 

Apples, Sweet Pickled 99 

Apple Tapioca 37 

Approximate Measure of One Pound. ... 66 

Apricots, Stewed 167 

Asparagus, Boiled 15 

Asparagus, Canned 17 

Assimilation ■ 148 

Average Composition of American Food 

Products -. 158-164-176 

Average Composition of Fggs 100 

Average Composition of Wheat Flour.. . . 58 

Bacon Recipes 147 

Bacon I 147 

Bacon II 147 

Baked Apples 25 

Baked Bananas 25 

Baked Beans 147 

Baked Bean Soup 27 

Baked Custards 103 

Baked Fish 127 

Baked Macaroni With Cheese . 59 

Baked Potatoes 51 

Baking Powder 62 

Composition — Recipe 62 

Biscuits 71 

Experiments 62 

Bananas, Baked . * 25 

Barley Water 172 

Batters- 60-61 

Bechamel Sauce 125 

Beef 118 

Beef a la Mode 113 

Beef, Cuts of 116 

Beef, Essence, Broiled 112 

Beef, How to Prepare 118 

Beef Loaf Ill 

Beef Roast Sandwich, Hot 23 

Beef Stew 113 

Beef Tea 112 

Beets — Boiled 15 

Beverages 170 

Biscuits 152 

Blackberries, Preserved 99 

Blueberry Cakes 71 



Boston Cookies 161 

Braizing 117 

Bread 75-152-155 

Bread, Beaten 74 

Bread, Entire Wheat 155 

Bread, Graham 75 

Bread, Rolled Oats 75 

Bread, Rye 155 

Bread, White 155 

Bread, Whole A\Tieat .1 75 

Bread, Whole Wheat II 75 

Bread Griddle Cakes 61 

Bread Pudding, Custard 103 

Breaded Veal Cutlets 123 

Breakfast 41 

Broiling . . . 115 

Broiled Beef Essence 112 

Broiled Fish 127 

Broiled Steak 115 

Brown Sauce 125 

Buying Milk 104 

Cabbage, Boiled 15 

Cabbage Salad 39 

Cabbage, Shredded 39 

Cake 68-69-157 

Cake Fillings and Frostings 156 

Cakes Without Butter 159 

Candy. Chocolate Fudge, French Cream, 
Peanut Candy, Pinoche, Sea Foam, 

Taffy 57 

Canned Fruits. Apples, Cherries, Peaches, 

Pears, Plums, Yellow Tomatoes 99 

Canning. General Directions for 17-98 

Canning and Preserving Fruit 98 

Canning Vegetables, Directions for 17 

Caper Sauce 129 

Caramel Custard 103 

Caramel Ice Cream 109 

Carbohydrates 50-52-54-56 

Care of Dishes 12 

Care of Dish Cloths and Towels 11 

Care of Dust Cloths 11 

Care of Refrigerator 18 

Care of Sink 18 

Care of Sweeping Utensils 10 

Care of Utensils 20 

Carrots, Boiled 15 

Cauliflower, Boiled 15 

Celery, Boiled 15 

Celery Soup, Cream of 29 

Cereals 52-53 

General Rules for Cooking 52 

Cereal Omelet 53 

Cheap Sponge Cake 159 

Cheese 106 

Cheese Dishes 107 

Cheese Canapes 23 

Cheese Custard 103 

Cheese Fondue 107 



INDEX 



Cheese Sandwiches — Toasted 107 

Cheese Souffle 107 

Cheese Straws 107 

Chemical Treatment of Foods 61 

Cherries, Canned 99 

Chicken Croquettes 133 

Chicken — How to Dress, Clean, Stuff and 

Truss 121 

Chicken Loaf Ill 

Chicken, Roast 131 

Chicken Sandwich, Hot 33 

Chocolate 170 

Chocolate Cake 157 

Chocolate Cookies 161 

Chocolate Custard 103 

Chocolate Eclaire 34 

Chocolate Frosting 34-156 

Chocolate Fudge 57 

Chocolate Ice Cream 109 

Chocolate Loaf Cake 69 

Choeolato, to Make 171 

Clams , . 132 

Cleanliness, Necessity for 9 

Cleanliness of Person 9 

Cleanliness of Room 10 

Club House Sandwich 23 

Cocoa 170 

Cocoa, Breakfast 171 

Cocoanut Cookies 161 

CoflFee 170 

Coffee, Boiled 171 . 

Coffee, Filtered 171 

Cold Slaw 139 

Cold Storage 16 

Combustion ' 26 

Company Luncheon 181 

Comparative Cost of Foods, Used in Bat- 
ters and Doughs 70 

Composition of Fish, Mollusks, Crusta- 
ceans, etc 128-130 

Composition of Meats 124 

Cooked Fruits 167 

Cookies 161 

Corn 64 

Corn Cakes 65 

Corn, Canned 17 

Corn Meal Gems 63 

Corn Oysters 19 

Corn Soup, Cream of 29 

Cottage Cheese 105 

Course Luncheon 138 

Crabs 132 

Crabapples — Sweet Pickled 99 

Crackers and Cheese 29 

Cranberry Jelly 167 

Cranberry MufRns 63 

Cranberry Sauce 167 

Cream Cakes 69 

Cream Cheese Sandwiches 77 

Cream Filling 34 

Cream Puffs 34 

Cream Sponge Cake I59 

Cream Toast 21 

Cream Tomato Sauce 125 

Cream of Vegetable Soups. Celery, Corn, 

Pea, Potato, Tomato ' 29 

CreaTOe4 O^ef^erg ,,,,.,,, 433 



Creamed Potatoes 51 

Croquettes, Preparation 123 

Croustades of Bread 21 

Croutons 27 

Custards, Baked 103 

Custard Bread Pudding 103 

Custard Sauce 35 

Cuts of Beef 116 

Definition of Meat 110 

Dietary Studies ,. . 174-175-177 

Different Ways of Preparing Vegetables . 19 

Digestion 148 

Processes, Organs 148 

Dinner — Directions 43 

Directions for Canning Vegetables 17 

Directions for Canning and Preserving 

Fruit 98 

Directions for Freezing 108 

Directions for Soup-Making 112 

Dough 60 

Doughnuts I 149 

Doughnuts II 149 

Drawn Butter Sauce 129 

Dried Fruits — General Rules for Cooking.166 

Drop Batter 60 

Drying Foods 16 

Dry Toast 21 

Dumplings for Stews 71 

Dusting 11 

Eggs. Composition and Experiments. . .100 

Eggs, Cooked 101 

Eggs a la Goldcnrod 21 

Eggs, Hard and Soft Cooked 101 

Egg Nogg 173 

Eggs, Poached 101 

Egg Sandwich 77 

Egg Sauce 129 

Eggs, Scalloped 31 

Eggs, Scrambled 10] 

Eggs, Stuffed 101 

Elimination 148 

Entire Wheat Bread ' 155 

Entire Wlieat Pudding 151 

Equivalents 13 

Fairy Gingerbread 67 

Fat as a Frying Medium 149 

Fats and Oils. Sources, Uses, Digestion, 

Etc 146 

Fish. Methods of Cooking and Cleaning. 126 

Fish Baked 127 

Fish Balls 131 

Fish, Boiled 127 

Fish, Broiled 127 

Fish, Composition of 126 

Fish Croquettes 131 

Fish, Fried 137 

Fish Sauces and Stuffings 129 

Fish, Sauted 137 

Fish Stuffing 139 

Fish, Turban of 131 

Floating Island 55 

Flour Mixtures 60 

Food 

Definition, Principles 36-68 



INDEX 



Food Value of Nuts 160 

Freezing 108 

French Cream 57 

French Fried Potatoes 123 

French Salad Dressing 168 

Fresh Eggs 102 

Fried Fish 127 

Fried Oysters 31 

Frozen JFruit Juice Mixtures 165 

Frozen Milk and Cream Mixtures 109 

Fruits 98 

Fruit Dumplings 73 

Fruit Ice 165 

Fruit Salad 169 

" Fruit Salad Dressing 168 

Fruit Sandwiches 77 

Fruit Tapioca and Sago Pudding 37 

Frying 122-123 

Game 110 

Gelatine 134 

Gelatine Desserts 137 

General Directions for Batters and 

Doughs 60 

General Directions for Making Bread 

that Requires No Kneading 74 

General Directions for Serving Breakfast 41 
General Rules for Cooking Vegetables. . . 15 

German Toast 25 

Gingerbread : 67 

Graham Bread 75 

Graham Muffins 63 

Grape Frappe 165 

Grape Sauce 35 

Gravy 119 

Green Corn, Boiled 13 

Green Peas, Boiled 15 

Griddle Cakes 61 

Ham and Egg Sandwich 77 

Hamburg Steak 115 

Hard Cooked Eggs , lOl 

Hard Sauce 151 

Hollandaise Sauce I 129 

Hollandaise Sauce II 129 

Horseradish Sauce 129 

Hot Meat Sandwiches 23 

Hot-Water Gingerbread 67 

How to Break an Egg 102 

How to Build a Fire 30 

How to Combine Ingredients 13 

How to Make Ice Cream or Ices With- 
out a Freezer 108 

How to Preserve Eggs 102 

Hunter's Pudding 151 

Ice Cream 109 

Imperial Sticks 29 

Individual Recipes for First Semester. 44-45 
Individual Recipes for Second Seniester.80-81 
Individual Recipes for Third Semes- 
ter 140-141 

Individual Recipes for Fourth Semes- 
ter .182-183 

Invalid Cookery 172-173 

Kinds of Meat ,,..,., , iio 



Jama 166 

Jams — General Rules 166 

Jellies 166 

Jelly Making — General Rules 166 

Junket 105 

Lamb 110 

Laying the Table 40 

Lemon Ice 165 

Lemon Jelly 135 

Lemon Pie I and II 163 

Lemon Pudding 137 

Lemon Sauce , 25 

Lemon Syrup 61 

Lettuce Sandwiches 77 

Lima Beans — Boiled 15 

Liquids 173 

Liver and Bacon 147 

Lobsters 132 

Luncheon Prepared from Left-Overs .... 43 

Macaroni 59 

Macaroni, Boiled 59 

Macaroni Salad 59 

Macaroni With Cheese 59 

Macaroni With Tomato Sauce 59 

Macaroni With White Sauce 59 

Maitre de Hotel Butter 115 

Mashed Potatoes 51 

Mayonnaise Dressing 168 

Meat 110 

Meat Experiments 112-114 

Meat Jellies 134 

Meat Loaf Mixtures Ill 

Meat Loaf Ill 

Meat, Methods of Cooking 

110-112-114-117-119 

Meat Salad 169 

Meat Sandwich . 77 

Meat Sauces 125 

Measuring 13 

Menus 43-79-139-178-179 

Meringue 163 

Methods of Cooking and Cleaning Fish. .126 

Methods of Cooking Meat '. 

110-112-114-117-119 

Milk 104 

Milk Albumen 173 

Milk, Composition 104 

Milk Products 104 

Milk Sherbet 109 

'Milk Toast 21 

Mint Sauce • 125 

Muffins — Plain, Graham, Oatmeal, Cran- 
berry 63 

Mutton 110 

Norwegian Prune Pudding 37 

Nut Cake, Loaf 69 

Nut Ice Cream 109 

Nutrients 172 

Oatmeal Gruel 173 

Oatmeal Muffins 63 

Oatmeal Mush With Apples 53 

Object of Cooking Meat 114 

Oils 146 

Omelets ,,,,,,.,,, ,....,•,,-,(,, 33 



INDEX 



Omelet, Cereal 53 

Omelet, Oyster 33 

Omelet, Plain S3 

Omelet, With Meat and Vegetables 33 

Onions, Boiled 15 

Orange Albumen .- 173 

Orange Cake 157 

Orange Charlotte 137 

Orange Filling 156 

Orange Frosting 156 

Orange Ice 165 

Orange Jelly 135 

Orange Marmalade 167 

Organs of Digestion 148 

Oven Tests 68 

Oysters 132-133 

Oysters, Creamed 133 

Oysters, Fried 31 

Ovster Omelet 33 

Oysters on the Half Shell 133 

Oysters, Scalloped 31 

Oyster Stew 133 

Pan-broiled Chops 115 

Parker House Rolls 153 

Parsnips, Boiled 15 

Pasteurized Milk 105 

Pastry 162 

Peach Canapes 25 

Peaches, Canned 99 

" Peach Tapioca 37 

Pears, Canned 99 

Pears, Sweet Pickled 99 

Peas, Canned 17 

Peas and Carrots 19 

Pea Soup 27 

Pea Soup, Cream of 29 

Peanut Candy 57 

Peanut Cookies 161 

Pettijohn's Breakfast Food 53 

Pickling 166 

Pineapple Charlotte 137 

Pineapple Sherbet 165 

Pinoche 57 

Pin Wheel Biscuit .\ . . 71 

Plain Cake 157 

Plain Frosting 150 

Plain Muffins 63 

Plums, Canned 99 

Plum Pudding Without Eggs 151 

Plums, Sweet Pickled 99 

Poached Eggs 101 

Popovers 33 

Potatoes 51 

Potatoes, Baked 51 

Potatoes, Boiled 51 

Potatoes, Creamed 51 

Potato Croquettes 123 

Potatoes, French Fried 123 

Potatoes, Mashed 51 

Potato Nests Ill 

Potato Puffs 51 

Potatoes, Riced 51 

Potato Salad 39 

Potato Soup, Cream of 29 

Pot Roast 113 



Poultry. How to Dress, Clean, Stuff and 

Truss 120 

Pour Batter 60 

Preservation of Eggs 102 

Preserved Fruits. Blackberries, Rasp- 
berries, Strawt)erries 99 

Preserving Fruits 98 

Preserving With Sugar 98 

Practice Test Lesson 43-79 

Proteins 

. 100-102-104-106-110-112-117-119-120-126 

Protein Sparcrs — Gelatine 134 

Prune Pudding . 37 

Prunes, Stewed 167 

Prune Whip 35 

Pudding a la MaceJoine 135 

Purees 29 

Quick Biscuits 71 

Quick Cake 69 

Raspberry Charlotte 137 

Raspberry Jolly 135 

Raspberries, Preserved * . 99 

Recipes for Left-Overs of Meal 23 

Rennet Custard 105 

Rhubarb Pie . 163 

Rice 54-55 

Rice, Boiled 55 

Rice Croquettes 123 

Riced Potatoes 51 

Rice Steamed in Water . . .. 55 

Rice With Apples or Pineapples 55 

Rice Water 173 

Rich Cookies 161 

Rich Corn Cake 6.5 

Roast Beef Sandwich, Hot 23 

Roasting 119 

Rolled Flank of Beef 117 

Rolled Oats Bread 75 

Rolls, Parker House, Sw^el 153 

Russian Salad 169 

Rye Bread ■. 155 

Sago Pudding 35 

Salads 168-169 

Salad Dressing Cooked •. . 39 

Salmon Loaf 131 

Salmon Salad 39 

Salmon Sandwiches 77 

Salting 16 

Sandwiches 77 

Sandwiches — General Directions 76 

Sandwiches, Clubhouse 23 

Sandwiches, Cream Cheese 77 

Sandwiches, Egg 77 

Sandwiches, Fruit 77 

Sandwiches, Ham and Egg 77 

Sandwiches, Lettuce 77 

Sandwiches, Salmon 77 

Sandwiches, Sliced Meat 77 

Sanitary Housekeeping 9-10 

Sauces. General Rules for Making 125 

Sauces, Fish 129 

Sauces, Meat 125 

Sauted Fish 127 

Scalloped Dishes 31 

Scalloped Apples 31 



INDEX 



Scalloped Eggs 31 

Scalloped Oysters 31 

Scalloped Tomatoes 31 

Scrambled Eggs 101 

Sea Foam 57 

Selection of Meat 110 

Semi-Solids 172 

Shell Fish 132 

Short Cake I ' 73 

Short Cake II 73 

Shredded Cabbage '. 39 

Shrimps 132 

Simple Dinner 139 

Sink 22 

Sliced Meat Sandwiches 77 

Smoking 16 

Snow Pudding 135 

Soft Cooked Eggs 101 

Soft Diet 172 

Soft Dough 60 

Solids 172 

Soups 27 

Sour Cream Corn Cake 65 

Sour Cream Gingerbread 67 

Sour Milk Cheese 105 

Sour Milk Corn Cake 65 

Sour Milk Doughnuts 149 

Sour Milk Gingerbread 67 

Sour Milk Griddle Cakes 61 

Spaghetti ; 59 

Spanish Cream 137 

Spanish Fritters 19 

Spinach, Boiled 15 

Sponge Cake 159 

Starch 50 

Steak 115 

Steamed Bread 151 

Steamed Mixtures 150 

Steamed Rice 55 

Steaming 150 

Sterilization 17 

Stewed Apricots 167 

Stewed Prunes 167 

Stewing. General Directions for 113 

Stiff Dough 60 

Stoves 28 

Strawberry Charlotte 137 

Strawberry Ice Cream 109 

Strawberry Preserves 99 

Strawberry Tapioca 37 

String Beans, Boiled 15 

String Beans, Canned 17 

Stuffed Eggs 101 

Stuffed Tomatoes 19 

Stuffing 117 

Stuffing I, n (Chestnut), III, IV, V. . .-.121 

Stuffing, Fish 129 

Succotash 19 

Sugar 56 

Sugar Cookies 1 161 

Sugar Cookies II 161 

Sunshine Cake, Small 159 

Sweeping 10 

Sweet Pickled Peaches 99 

Sweet Rolls 153 

Sweet Water Melon Pickles 99 



Table Showing Composition of Cereals . . 52 
Table Showing Composition of Meat .... 124 

Taffy 57 

Tapioca Cream Pudding 35 

Tea 170 

Tea Cakes 71 

Tea, to Make 171 

Ten Cents Will Purchase 136 

Tests for Temperature of Oven 68 

Thick Sauce 123 

Thick White Sauce 125 

Thin White Sauce 21 

Time-Table for Baking Batters and 

Doughs 66 

Time-Table for Boiling Meat and Fish . . 124 

Time-Table for Broiling 115 

Time-Table for Canning Vegetables 17 

Time-Table for Cooking Vegetables in 

Water 15 

Time-Table for Roasting 119 

Toast 21 

Toast, Cream 21 

Toast, Dry 21 

Toast, German 25 

Toast, Milk 21 

Toast, Water 173 

Tomato Cream Sauce 125 

Tomato Salad 169 

Tomato Sauce 23-111-125 

Tomatoes, Scalloped 31 

Tomato Soup 27 

Tomato Soup, Cream of 29 

Tomatoes Stuffed 19 

To Remove Cakes from Pan 68 

To Separate the Yolk from the White. .102 

Turban of Fish 131 

Turnips, Boiled 15 

Typical Food 100 

Uniform, Description of 8 

Uses for Stale Bread 21-23-25 

Vanilla Cookies 161 

Vanilla Ice Cream I 109 

Vanilla Ice Cream II 109 

Veal 110 

Veal Birds 117 

Veal Croquettes 123 

Veal Cutlets, Breaded 123 

Vegetables. General Directions for Cook- 
ing . . . , 15 

Vegetables. Directions for Canning 17 

Vegetable Oyster Stew 133 

Vegetable Soup 27 

Vermicelli 59 

Virginia Pone 65 

Waffles 61 

Waldorf Salad 169 

Washing Dishes 12 

"Water. Composition, Uses 14 

Water as a Cleaning Agent 18-20 

Water as a Means, of Carrying Away 

Waste Matter 22 

Water as a Sterilizing Medium 16 

Water Carriage System — Plumbing 22 

Water Lily Salad 169 

Water Toast 21 



INDEX 



Welsh Rabbit 107 

Wheat. Composition 58 

Wheatena With Fruit 53 

White Bread 155 

White Cake 157 

White Custard 103 

White Mountain Cream 156 

White Sauce 125 

Whipped Cream 34-105 

V/hole Wheat Bread I 75 



Whole Wheat Bread 11 75 

Whole Wheat Griddle Cakes 61 

Why Eggs Spoil 102 

Yeast. Experiments ' 72 

Yeast and Its Action 154 

Yeast Muffins 75 

Yellow Custard 103 

Yellow Sauce 151 




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